Rabbit Stew with Prunes

11 Reviews
100% would make this recipe again

A classic family dish, typical of Northern France.

Preparation : 15 min Cooking : 1 h 20 min
340 calories/serving
  • Can be done in advance
  • Can be frozen
  • Easy
  • Nuts & Peanuts Free
  • Diabetes-friendly


12 whole prunes 9 tbsp
1 tbsp olive oil 15 mL
1 tbsp butter, unsalted 14 g
2 tbsp white flour (all purpose) 16 g
1 rabbit, cut into pieces 1.4 kg
1 pinch salt [optional] 0.2 g
ground pepper to taste [optional]
1 onions, coarsely chopped 200 g
3 cloves garlic, coarsely sliced
1 sprig rosemary, fresh 5 g
2/3 cup red wine 170 mL
1 bay leaf 0.2 g
2/3 cup water 170 mL

Before you start

Ask the butcher to cut the rabbit into pieces.

Put the serving plates in the oven at the lowest setting about 10 min before serving so they are warm.


  1. In a small bowl, soak the prunes in a small amount of luke-warm water to soften them. Set aside.
  2. Heat the oil and butter in a pan over high heat. Coat the rabbit pieces with the flour, then add them to the pan. Sauté the pieces thoroughly on each side until golden-coloured, about 10 min. Season with salt and pepper, then take the pieces out of the pan and set them aside.
  3. Coarsely chop the onion, garlic and rosemary, then add them to the pan. Cook 2-3 min over medium heat, taking care not to let them burn. Add salt and pepper. Pour in the wine, then scrape the bottom to remove any meat juices.
  4. Put the rabbit pieces back into the pan, add the bay leaf and pour warm water into the pan to a depth of about ½ cm. Bring the liquid to a boil, then lower the heat, cover and simmer over low heat about 40 min. Turn the pieces occasionally, adding some water if necessary to keep a moist environment.
  5. Drain the prunes, then add them to the pan. Continue to cook, covered, until the rabbit is very tender and the meat falls from the bone, about 40 additional min. Remove the bay leaf then serve the stew on the warmed plates.

Nutrition Facts Table

per 1 Serving (200 g)


% Daily Value




13 g

21 %

Saturated 4.2 g
+ Trans 0.1 g

21 %


110 mg


50 mg

2 %


10 g

3 %


1 g

5 %


5 g

Net Carbs

9 g


38 g

Vitamin A

2 %

Vitamin C

5 %


4 %


24 %


This recipe is :
Free  :
Added Sugar
Excellent source of  :
Niacin, Phosphorus, Selenium, Vitamin B12, Vitamin B6, Zinc
Good source of  :
Iron, Manganese, Potassium, Vitamin B2
Source of  :
Copper, Folacin, Magnesium, Omega-3, Pantothenic Acid, Vitamin B1, Vitamin E, Vitamin K
Low  :


1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 0
Fruits 0
Vegetables ½
Meat and Alternatives 4 ½
Fats ½

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Members' Reviews

11 Reviews (11 with rating only ) 100% would make this recipe again

This recipe is in the following categories

Game | Main courses/Entrées | Diabetes-friendly | Low Sodium | Source of Omega-3 | High Iron | Braise/Stew | French

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