Rabbit & Prune and Pig's Trotter too
Rabbit with prunes is one of those dishes that exist in different versions across southern France and northern Spain – lapin aux pruneaux in the Périgord, and conill amb prunes i pinyons in Catalonia. I first encountered it in a restaurant near a campsite in Catalonia and loved it immediately. Years later, living in the Parc naturel régional Périgord Limousin, I was able to make it properly. A pig's trotter goes in too – it makes the whole thing gloriously glutinous and the rabbit impossibly tender. This is cold-weather cooking at its most comforting.
INGREDIENTS
- 1 rabbit, jointed
- 1 pig's trotter, split if possible
- 150g prunes, pitted
- 100g unsmoked lardons
- 6 shallots, peeled and left whole
- 2 bay leaves
- A good splash of eau-de-vie
- 200ml dry white wine
- 150ml chicken stock
- Olive oil
- Salt and freshly ground black pepper
How to Make Rabbit with Prunes and Pig's Trotter
- Heat a good glug of olive oil in a large lidded casserole over medium heat. Brown the rabbit joints all over in batches. Remove and set aside.
- Add the lardons and shallots to the pan and cook until the lardons are golden and the shallots have softened.
- Return the rabbit to the pan. Tuck in the pig's trotter, bay leaves and prunes.
- Pour over the eau-de-vie, wine and stock. Season well.
- Bring to the boil, then cover and reduce to a low simmer. Cook for 1.5–2 hours until the rabbit is tender and falling from the bone.
- Remove the trotter before serving if you prefer – or leave it in for the table to discover.
- Serve with creamy mashed potato and crusty bread.
The pig's trotter is the secret here. It dissolves slowly into the sauce, adding a richness and body that nothing else quite replicates. If you enjoy cooking rabbit, try the wild rabbit with 20 cloves garlic and rosemary — a simpler Spanish approach, equally satisfying — or browse the rest of my rabbit recipes.
If you've enjoyed the recipes, you can buy me a coffee ☕ — it helps keep the site going.
This rabbit with prunes recipe is part of the Game Recipes hub — a collection of wild and seasonal recipes from Casa Adora and the road — and sits with the other dishes in my Rabbit Recipes guide.
This recipe is also part of the Slow Cooker & Slow Cooking Recipes collection — braised meat, one-pot casseroles, confit, and slow roasts from Casa Adora and the road, gathered in one place. Browse all recipes here.
Wonky photos, proper food, genuine adventures – The Flexible Chef
