Sweet and Sour Rabbit with Prunes Recipe


Preparation Time30 MinCooking Time1 Hr 45 Min
Ready In2 Hr 15 MinDifficulty LevelMedium
Health IndexAverageServings4
MethodMain Ingredient


 Rabbit2 Pound, cut into serving pieces (1 kg)
 Onion1 Large, peeled and sliced
 Dry white wine1⁄2 Pint (300 ml)
 Chicken stock1⁄2 Pint (300 ml)
 Bay leaf1
 Redcurrant jelly2 Tablespoon
 Prunes8 , stoned
 Seedless raisins2 Ounce (50 g)
 Corn flour2 Teaspoon
 Malt vinegar1 Tablespoon
 Salt To Taste
 Freshly ground black pepper To Taste
 Almonds2 Tablespoon, fried (as required)

Nutrition Facts

Serving size

Calories 496 Calories from Fat 87

% Daily Value*

Total Fat 10 g15.2%

Saturated Fat 2.1 g10.5%

Trans Fat 0 g

Cholesterol 185.5 mg

Sodium 304.4 mg12.7%

Total Carbohydrates 37 g12.3%

Dietary Fiber 3.5 g14%

Sugars 21.8 g

Protein 54 g108.2%

Vitamin A 1.6% Vitamin C 10.7%

Calcium 8.6% Iron 47.3%

*Based on a 2000 Calorie diet


1) In a large bowl, place the rabbit pieces and onion, pour in the wine and allow to marinate overnight.
2) Preheat the oven to 180°C/350°F or Gas Mark 4.

3) In a flameproof casserole dish, transfer the rabbit and wine; discard the onion.
4) Stir in the chicken stock, bay leaf and redcurrant jelly, bring to a boil.
5) Stir in the prunes and raisins, mix thoroughly.
6) Cover and cook in the preheated oven for 1 1/2 hours, or until the rabbit is tender.
7) Remove the rabbit from the casserole, remove and discard the bones.
8) If you wish to freeze the recipe do it at this stage. Transfer the cooled rabbit and sauce to a freezer friendly container, seal, label and freeze.

9) If using the frozen dish, reheat in the covered container in a preheated oven at 180°C/350°F or Gas Mark 4 for 1 hour, or until thoroughly heated.
10) On a warm serving dish, transfer the rabbit, prunes and raisins, keep hot.
11) Blend the cornflour and vinegar to a paste and stir into the sauce.
12) In a saucepan, transfer the sauce mixture and boil for 1 to 2 minutes.
13) Season with the salt and pepper to taste, then pour over the rabbit.

14) Sprinkle with fried almonds and serve the Sweet and Sour Rabbit with Prunes hot.