Usuba
Rabbit in Rosé Wine with Prunes
Tender rabbit meat braised in rosé wine with prunes and spices. Mustard highlights the flavor, rosemary and allspice add aroma. The dish is baked in the oven until golden brown.
- Total
- 60 min
- Standard serving
- 585.6 g
Ingredients
Total 8
Instructions
- 1
Step 1
Cut the rabbit into portioned pieces. Place allspice peppercorns on the bottom of a fireproof pot. Strip the leaves from one sprig of rosemary and add them to the bottom of the pot.
- 2
Step 2
Place the rabbit pieces in a pot, carefully coating each piece with Dijon mustard. Arrange prunes between the pieces and sprinkle with leaves from the second sprig of rosemary. Season lightly with salt. Pour in rosé wine so that the meat is almost completely covered with liquid.
- 3
Step 3
Cover the pot with a lid and place it in a preheated 180 °C oven. Cook for 30–40 minutes until the wine is reduced by half.
- 4
Step 4
Remove the lid, place small pieces of clarified butter on the rabbit and brown the meat in the oven for another 10–15 minutes until golden brown.
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