Rabbit stew with prunes

We visited Hotel Dieu in Beaune this summer.

Guide: In this hospital, you will find everywhere Nicholas Rolin’s monogram and motto “Seulle étoile” – my only star – referring to his wife, Guigone de Salins.

Me (whispering to hubby): Did you hear that?

Hubby (whispering back): Did you also hear that his only star was his THIRD wife?

Rabbit stew with prunes

(Adapted from Marmilton)

2 tbs butter
2 tbs olive oil
3 lbs rabbit (skinned, cut into 8 pieces)
3 garlic cloves (minced)
2 onions (minced)
250 g button mushrooms (sliced)
200 g smoked bacon (sliced)
250 g dried whole prunes (with seeds)
1 cup dry white wine
2 tbs flour
3 tbs Dijon mustard
Salt and ground pepper (to taste).

  1. In a large pot (ideally cast iron), heat butter + olive oil over high heat.
  2. Sear rabbit pieces and set aside.
  3. Add minced garlic + minced onion to the pot.
  4. Use a wooden spoon to scrape all residues in the bottom of the pot (add more olive oil if needed), and stir-fry with garlic and onion until fragrant.
  5. Add mushroom and stir-fry for 1-2 minutes.
  6. Add smoked bacon and fry for another minute.
  7. Put rabbit pieces back to the pot.
  8. Meanwhile, in a bowl, mix white wine + flour + mustard.
  9. Pour the wine mixture + prunes to the pot.
  10. Let the rabbit cooked in the wine mixture for a few minutes.
  11. Fill the pot with water until the rabbit is fully submerged.
  12. Season with salt and ground pepper to taste.
  13. Cover the pot and lower the heat.
  14. Simmer for about 1 hour.