{"id":58646,"date":"2026-02-16T12:00:48","date_gmt":"2026-02-16T17:00:48","guid":{"rendered":"https:\/\/lecoupdegrace.ca\/recipe\/mijote-de-lapin-aux-prunes\/"},"modified":"2026-08-07T18:48:59","modified_gmt":"2026-08-07T22:48:59","slug":"braised-rabbit-with-plums","status":"publish","type":"recipe","link":"https:\/\/lecoupdegrace.ca\/en\/recipe\/braised-rabbit-with-plums\/","title":{"rendered":"Braised rabbit with plums"},"content":{"rendered":"<div class=\"standard-markdown grid-cols-1 grid [&amp;_&gt;_*]:min-w-0 gap-3\">\n<div>\n<div class=\"standard-markdown grid-cols-1 grid [&amp;_&gt;_*]:min-w-0 gap-3\">\n<h3 class=\"text-text-100 mt-2 -mb-1 text-base font-bold\">\ud83c\udf42 <strong>The fall braise that transforms rabbit into pure comfort<\/strong><\/h3>\n<\/div>\n<\/div>\n<div>\n<div class=\"standard-markdown grid-cols-1 grid [&amp;_&gt;_*]:min-w-0 gap-3\">\n<p >This braised rabbit with plums delivers exactly what we&#8217;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&#8217;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.<\/p>\n<\/div>\n<\/div>\n<div>\n<div class=\"standard-markdown grid-cols-1 grid [&amp;_&gt;_*]:min-w-0 gap-3\">\n<h3 class=\"text-text-100 mt-2 -mb-1 text-base font-bold\">\ud83c\udf77 <strong>The white wine deglazing that changes everything<\/strong><\/h3>\n<\/div>\n<\/div>\n<div>\n<div class=\"standard-markdown grid-cols-1 grid [&amp;_&gt;_*]:min-w-0 gap-3\">\n<p >Deglazing the pot with white wine after browning the rabbit and saut\u00e9ing the vegetables is the step that recovers all those little golden bits stuck to the bottom. That&#8217;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&#8217;s simple, it&#8217;s effective, and it delivers every time.<\/p>\n<\/div>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>\ud83c\udf42 The fall braise that transforms rabbit into pure comfort This braised rabbit with plums delivers exactly what we&#8217;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 &hellip;<\/p>\n","protected":false},"featured_media":58644,"comment_status":"open","ping_status":"closed","template":"","meta":{"_acf_changed":false,"_yoast_wpseo_focuskw":"","_yoast_wpseo_title":"Braised Rabbit with Plums Recipe","_yoast_wpseo_metadesc":"This braised rabbit with plums recipe simmers tender meat with black plums, bacon and white wine for a comforting 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