Photograph of the finished Lapin aux pruneaux

France · Thỏ om mận khô bia

Lapin aux pruneaux

2 hr Hands-on time + 2 hr waiting
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Rabbit meat Rabbit meat 3.5 lb
  • Photograph of Prune Prune 14.1 oz
  • Photograph of Lager beer Lager beer 4 ¼ cups
  • Photograph of Shallots Shallots 2.4
  • Photograph of Unsalted butter Unsalted butter 7.1 oz
  • Photograph of Flour Flour 3.5 oz
  • Photograph of Dried thyme leaves Dried thyme leaves 0.6 oz
  • Photograph of Wine vinegar Wine vinegar ½ cup
  • Photograph of Bread Bread 5.6 oz
  • Photograph of Dijon mustard Dijon mustard 2.8 oz

Method

  1. 1 Marinate the chopped rabbit meat with beer, thyme, and red onion for 2 hours.
  2. 2 Soak the dried plums in the remaining beer for 1 hour to soften them.
  3. 3 Pat the meat dry, then coat it in flour and pan-fry in butter for 8 minutes until seared.
  4. 4 Pour in the marinade and simmer over low heat for 70 minutes; since rabbit meat is lean, simmering it over low heat will prevent it from becoming tough.
  5. 5 Add the dried plums and simmer for the last 20 minutes.
  6. 6 Spread mustard on a slice of bread and drop it into the pot to melt and act as a thickener, then add the wine vinegar when you turn off the heat.

With an appliance

  • Pressure cooker 1 hr 20 min

    Replace step 4: simmer under low pressure for 22 minutes, then release the pressure naturally. After that, open the lid and add the plums, cooking for 15 minutes.

Start cooking