Rabbit With Prunes And Olives is a clean, lean, sustainable meat with a delicate flavor a lot like chicken (which can be substituted here). If you make this dish ahead of time, the flavor will only improve.
Shopping List:
whole rabbit
butter
parsley
chicken stock
onion
garlic
oregano
brown sugar
baby carrots
prunes
green olives
honey
wholegrain mustard
Equipment
large Dutch oven (or enameled pot)
bowls
Instructions:
Preheat oven to 330F
Remove rabbit from the fridge after it has thawed. Remove packaging and check the rabbit over to make sure there are no misc items that need to be trimmed off. Place the rabbit into dutch oven.
Break off chunks of soft butter into your hand. Pat the butter onto the rabbit, so that it is completely covered. Sprinkle with parsley and salt. Place uncovered in the oven to roast for 30 minutes.
Meanwhile, in a bowl, combine onion, carrots, garlic, oregano, and brown sugar. Heat chicken stock so that it is hot.
Once 30 minutes have passed, remove rabbit from the oven and add hot chicken stock and onion mixture. Cover the rabbit and place back in the oven for 45 minutes to cook.
Once the rabbit has cooked for an additional 45 minutes, remove it from the oven and check on it. It should be nearing 165F internal temperature. You can also cut into it to make sure there is not any pink left. It should be similar to a chicken, once the pink is gone, it is cooked. If it is not, it may need to cook longer. As long as the rabbit is close to 165F add prunes and olives to the Dutch oven. Return to the oven for 15 more minutes. (Be sure to roast longer if needed! You do not want to eat raw rabbit.)
In a small bowl, combine honey, mustard and a little salt if desired. Whisk together so that it mixes well. Place in individual serving dipping bowls.
Once the rabbit has finished roasting, remove from oven and let rest inside the Dutch oven for a little bit. Serve and enjoy!
Let us know what you think about this delicious recipe for Rabbit With Prunes And Olives. If you are not feeling adventurous to try rabbit, you can also substitute for chicken. This is a simple yet flavorful dish.
What is your favorite Dutch oven recipe?
Treat your taste buds to this Broccoli And Red Bean Burrito recipe. You might also like Heirloom Beans And Rice With Smoked Turkey. It is a wonderfully savory recipe!
Rabbit With Prunes And Olives
- large Dutch oven (or enameled pot)
- large bowl
Rabbit Roast
- 1 whole rabbit (defrosted and thawed (recipe based on 2.5 lb rabbit))
- 10 tbsp butter (soft (1/2 cup + 2 tbsp))
- salt (sprinkling )
- 2 tsp parsley (chopped)
- 1 ½ cup chicken stock (hot)
Roast Add Ins
- 1 large onion (chopped)
- 6 cloves garlic (minced)
- 3 tsp oregano (dried)
- 3 tsp brown sugar
- 2 cups baby carrots (washed)
- ½ cup prunes
- ½ cup green olives
Sauce
- 4 tbsp honey (runny)
- 2 tsp wholegrain mustard (heaping)
- 2 pinch salt
Preheat your oven to 330F
Remove your rabbit from the fridge after it has thawed. Remove pacakging and check the rabbit over to make sure there are no misc items that need to be trimmed off. Place the rabbit into your dutch oven.
Take the soft butter and break off chuncks into your hand. Pat the butter onto the rabbit, so that it is completely covered. Sprinkle with parsley and salt. Place the uncovered dutch oven in your oven to roast for 30 minutes.
While your rabbit is roasting, in a bowl, combine onion, carrots, garlic, oregano, and brown sugar. Warm up chicken stock so that it is hot.
Once 30 minutes have passed, remove your rabbit from the oven and add hot chicken stock and onion mixture from your bowl. Cover the rabbit and place back in the oven for 45 minutes to cook.
Once your rabbit has cooked for an additional 45 minutes, remove it from the oven and check on it. It should be nearing 165F internal tempature. You can also cut into it to make sure there is not any pink left. It should be similar to a chicken, once the pink is gone, is it cooked. If it is not, it may need to cook longer. As long as your rabbit is close to 165F add your prunes and olives to the ducth oven. Return to the oven for 15 more minutes. (Be sure to roast your rabbit longer if needed! You do not want to eat raw rabbit.)
In a small bowl, combine honey, mustard and a little salt if desired. Whisk together so that it mixes well. Place in individual serving dipping bowls on each plate.
Once rabbit finished roasting, remove from oven and let rest inside the dutch oven for a little bit. Serve and enjoy!
Temperature
Your rabbit needs to reach an internal temperature of 165F on your meat thermometer in order to be finished cooking.
If you are using chicken it needs to reach an internal temperature of 165F
