Rabbit with Prunes and Chestnuts
80% автентично · Bulgarian-inspired
A richer, more festive variation of the classic dish, incorporating the earthy sweetness of chestnuts alongside rabbit and prunes for a complex flavor profile.
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Съставки
- Rabbit1.5 kg, cut into pieces
- Prunes, pitted150 g
- Cooked chestnuts200 g, whole or halved
- Onions2 medium, chopped
- Carrots1 large, diced
- Celery stalk1, diced
- Garlic3 cloves, minced
- Dry red wine250 ml
- Beef or rabbit broth600 ml
- Balsamic vinegar1 tbsp
- Fresh rosemary1 sprig
- Olive oil3 tbsp
- Saltto taste
- Black pepperto taste
- Wateras needed
Стъпки
- 1
Season rabbit pieces with salt and pepper. Heat olive oil in a Dutch oven over medium-high heat and brown the rabbit pieces. Remove and set aside.
- 2
Add chopped onions, diced carrots, and diced celery to the pot. Sauté until softened, about 8-10 minutes.
- 3
Stir in minced garlic and cook for 1 minute.
- 4
Pour in the red wine and balsamic vinegar, scraping the bottom of the pot. Let it reduce by half.
- 5
Return the rabbit to the pot. Add the beef or rabbit broth and the rosemary sprig. The liquid should almost cover the rabbit; add water if needed.
- 6
Bring to a simmer, then reduce heat to low, cover, and cook for 1.5 hours.
- 7
Add the prunes and chestnuts to the pot. Continue to simmer, covered, for another 30 minutes, or until the rabbit is very tender and the prunes are plump.
- 8
Remove the rosemary sprig. Adjust seasoning with salt and pepper. If the sauce is too thin, simmer uncovered to thicken.
- 9
Serve hot, directly from the casserole dish, garnished with fresh rosemary.
