Rabbit stewed with prunes
Description
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Instructions
- 1
Step 1
Cut up the rabbit carcass with a cleaver. Chop the larger pieces and remove the innards. Rinse the meat thoroughly, dry it, and place it into a bowl. Rub the rabbit with spices, pour wine into the bowl. Add prunes and sliced onion. Mix all ingredients well with your hands. Place the bowl with the rabbit in the refrigerator, covered with a lid, and let it marinate for 24 hours.
- 2
Step 2
Remove the meat from the refrigerator and drain the wine from the bowl. Separate the rabbit pieces from the onion rings and prunes.
- 3
Step 3
Heat sunflower oil in a heavy-bottomed skillet and sear the rabbit on all sides until golden brown. You can also use butter, but then there is a high risk of burning the rabbit. Finely chop the garlic, and grate the celery root and carrots. Sauté the vegetables in vegetable oil for a few minutes.
- 4
Step 4
Now layer all the ingredients in a large pot. Place the prunes on top. Pour over the leftover marinade wine. Season with any spices to your taste, or simply add salt, pepper, and bay leaf. Braise the rabbit, covered, over low heat until tender, about an hour.