Traditional Rabbit with Prunes (Заек със сини сливи)
Традиционно ястие · Bulgarian
A classic Bulgarian stew featuring tender rabbit meat slow-cooked with sweet prunes, aromatic vegetables, and rich spices, resulting in a deeply flavorful and comforting dish.
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Съставки
- Rabbit1.5 kg, cut into pieces
- Prunes, pitted200 g
- Onions2 large, chopped
- Carrots2 medium, sliced
- Garlic4 cloves, minced
- Red wine200 ml
- Chicken or rabbit broth500 ml
- Tomato paste2 tbsp
- Bay leaf2
- Thyme1 tsp dried
- All-purpose flour2 tbsp
- Olive oil3 tbsp
- Saltto taste
- Black pepperto taste
- Wateras needed
Стъпки
- 1
Pat the rabbit pieces dry and season with salt and pepper. Dredge lightly in flour.
- 2
Heat olive oil in a large pot or Dutch oven over medium-high heat. Brown the rabbit pieces on all sides. Remove and set aside.
- 3
Add chopped onions and sliced carrots to the pot. Sauté until softened, about 5-7 minutes.
- 4
Stir in minced garlic and tomato paste, cook for 1 minute until fragrant.
- 5
Pour in the red wine, scraping up any browned bits from the bottom of the pot. Let it simmer for 2-3 minutes.
- 6
Return the rabbit pieces to the pot. Add the chicken or rabbit broth, bay leaves, and thyme. The liquid should almost cover the rabbit; add water if needed.
- 7
Bring to a simmer, then reduce heat to low, cover, and cook for 1.5 to 2 hours, or until the rabbit is very tender.
- 8
Add the pitted prunes during the last 30 minutes of cooking.
- 9
Remove bay leaves. Adjust seasoning with salt and pepper. If the sauce is too thin, simmer uncovered for a few minutes to thicken.
- 10
Serve hot, garnished with fresh parsley if desired.
