Braised rabbit with plums
- Preparation 40 min
- Cooking 1 h 20 min
- Servings 4
- Freezing Absolutely
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🍂 The fall braise that transforms rabbit into pure comfort
This braised rabbit with plums delivers exactly what we’re looking for in a comforting fall dish: tender meat that falls off the bone, rich and fruity sauce, smoky bacon that adds depth. The black plums simmered with rum and honey bring that sweet-tart balance that perfectly complements the richness of the rabbit and bacon. It’s the kind of dish that makes the house smell incredibly good while it simmers, and impresses when you serve it. Perfect for a fall dinner, a Sunday with family, or when you want to cook something really special.
🍷 The white wine deglazing that changes everything
Deglazing the pot with white wine after browning the rabbit and sautéing the vegetables is the step that recovers all those little golden bits stuck to the bottom — that’s where a ton of flavor hides. The wine also brings acidity that cuts through the richness of the bacon and balances the sweetness of the plums. Simmering for an hour allows the meat to become incredibly tender and the flavors to marry completely. It’s simple, it’s effective, and it delivers every time.
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🔪 Brown the rabbit in small batches at a time
Overcrowding the pot lowers the temperature and the meat steams rather than browns. Browning in small batches leaving space between the pieces ensures that caramelized crust that adds tremendous flavor to the final dish. It takes longer but it’s really worth it.
📐 Scrape the bottom well when deglazing
Those little golden bits stuck to the bottom of the pot after browning the meat and sautéing the vegetables contain a ton of concentrated flavor. Using a wooden spoon to scrape well while deglazing with white wine recovers all that richness and creates a much deeper sauce.
⏱ Respect the 45 minutes covered then 15 minutes uncovered
The first 45 minutes covered allow the rabbit to become tender and absorb the flavors. The last 15 minutes uncovered concentrate the sauce through evaporation and develop a richer, more syrupy texture. The timing really matters for the final balance.
❄️ Baste the meat from time to time during simmering
Rabbit that sticks out of the liquid can dry out if not basted regularly. Taking a ladle and pouring liquid over the pieces every 15 minutes ensures all the meat stays moist and tender. It’s a small gesture that makes a big difference.
🔥 Let rest 10 minutes before serving
Like a roast, letting the braise rest off the heat for a few minutes allows the juices to redistribute in the meat. Serving immediately loses juices into the plate. Resting ensures juicy rabbit pieces that retain their moisture.
Ingredients
- 8 large black plums cut into 6 quarters
- 2 tbsp (30 ml) brown sugar
- 1 tbsp (15 ml) honey
- ¼ cup (60 ml) dark rum
- Olive oil
- 1 rabbit about 3 lb (1.4 kg / 49 oz) cut into 6 pieces
- 2 French shallots finely chopped
- 3 garlic cloves finely chopped
- 5 bacon slices cut into large pieces
- 2 large carrots sliced
- 2 celery stalks sliced
- 1 cup (250 ml) white wine
- 1 tbsp (15 ml) Dijon mustard
- 2 to 3 cups (500 to 750 ml) chicken broth
- 1 bay leaf
- 5 fresh thyme sprigs
- Salt and freshly ground pepper
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Preparation
- In a saucepan heated over medium heat, put the plums, brown sugar, honey and rum. Mix and cook for 3 minutes. Remove from heat and set aside.
- In a large pot heated over medium heat, pour a drizzle of olive oil. Brown the rabbit pieces for 3 to 4 minutes on each side, a small amount at a time. Salt and pepper generously. Reserve the meat on a plate.
- In the pot, add the shallots, garlic and bacon. Sauté for 4 to 5 minutes, stirring regularly. Add the carrots and celery. Continue cooking for 4 to 5 minutes to soften them. Salt and pepper.
- Deglaze with the white wine and scrape the bottom of the pot well to recover all the caramelized flavors. Add the plum preparation and mustard, salt, pepper and mix well.
- Return the rabbit to the pot and press it down slightly. Pour enough chicken broth so that the meat is covered three-quarters. Add the bay leaf and thyme sprigs, then bring to a boil.
- Reduce to low heat and cover. Let simmer for 45 minutes, basting from time to time. Remove the lid and let simmer for another 15 minutes to concentrate the sauce.
Yes, chicken (thighs and drumsticks), pork (shoulder cut into cubes) or even lamb (shanks or shoulder) work very well with this preparation. Adjust cooking time according to the meat — chicken takes about 40 minutes, pork 50 minutes, lamb 1h15.
Absolutely. Apricots, peaches, cherries or even figs work beautifully with rabbit and bacon. Look for fruits that bring sweetness and acidity to balance the richness of the meat. Fall fruits work particularly well.
Yes, this dish is even better the next day as the flavors have had time to marry completely. Prepare up to 2 days in advance and reheat gently over low heat. Also freezes very well for up to 3 months.
Dark rum brings a caramelized and slightly spicy depth that beautifully complements the honey and brown sugar. It also helps release the aromas of the plums during cooking. It’s a small ingredient that makes a big difference in the final complexity.
Yes, after browning the meat and assembling everything in an oven-safe pot, cover and cook at 160°C (325°F) for 1 hour, then uncover and cook for an additional 15 minutes. The oven offers more uniform heat and requires less monitoring.
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