Braised rabbit with plums

Name: Braised rabbit with plums
Prep time: 40 min
Cook time: 1 h 20 min
Total time: 2 h
Yield: 4
Cuisine: Québécoise
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

Preparation 40 min
Cooking 1 h 20 min
Servings 4
Freezing Absolutely

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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.