Entrée: France – Lapin aux Pruneaux et à l'Armagnac (Rabbit with Prunes and Armagnac)
Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.
Ingredients
U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.
1 whole rabbit (2–3 lb (900–1350 g)), jointed Salt and black pepper to taste 4 oz (115 g) bacon lardons or pancetta, diced 2 tbsp (30 ml) butter 1 onion, sliced 2 garlic cloves, minced 1 / 2 cup (120 ml) Armagnac (or cognac/brandy) plus 12–15 prunes soaked in 2 tbsp (30 ml) Armagnac 1 cup (240 ml) red wine 1 cup (240 ml) beef or chicken stock 1 tsp (5 ml) fresh thyme leaves 1 bay leaf Fresh parsley for garnish
Show original ingredient measurements
1 whole rabbit (2–3 lb / 900–1350 g), jointed Salt and black pepper to taste 4 oz / 115 g bacon lardons or pancetta, diced 2 tbsp (30 ml) butter 1 onion, sliced 2 garlic cloves, minced 1 / 2 cup (120 ml) Armagnac (or cognac/brandy) plus 12–15 prunes soaked in 2 tbsp (30 ml) Armagnac 1 cup (240 ml) red wine 1 cup (240 ml) beef or chicken stock 1 tsp fresh thyme leaves 1 bay leaf Fresh parsley for garnish
Instructions
U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.
1. Soak prunes in 2 tbsp (30 ml) Armagnac for 20–30 minutes. Season rabbit with salt and pepper. 2. Brown bacon lardons in a Dutch oven until crisp; remove and set aside, leaving fat. 3. Brown rabbit pieces in butter/fat until golden; remove and set aside. 4. Sauté onion and garlic in the pot until softened, deglaze with 1/2 cup (120 ml) Armagnac (careful with flames) and then add red wine to reduce slightly. 5. Return rabbit and bacon to the pot, add stock, thyme, bay leaf and soaked prunes (including soaking liquid). 6. Simmer gently, covered, for 45–60 minutes until rabbit is tender and sauce is glossy. 7. Remove bay leaf, adjust seasoning, sprinkle with parsley and serve with prunes spooned over the rabbit. ---
Show original instructions
1. Soak prunes in 2 tbsp Armagnac for 20–30 minutes. Season rabbit with salt and pepper. 2. Brown bacon lardons in a Dutch oven until crisp; remove and set aside, leaving fat. 3. Brown rabbit pieces in butter/fat until golden; remove and set aside. 4. Sauté onion and garlic in the pot until softened, deglaze with 1/2 cup Armagnac (careful with flames) and then add red wine to reduce slightly. 5. Return rabbit and bacon to the pot, add stock, thyme, bay leaf and soaked prunes (including soaking liquid). 6. Simmer gently, covered, for 45–60 minutes until rabbit is tender and sauce is glossy. 7. Remove bay leaf, adjust seasoning, sprinkle with parsley and serve with prunes spooned over the rabbit. ---
Per serving | Servings: 4
Nutrition estimated: November 5, 2026
*Values are estimates based on USDA data and mathematical calculations. Actual values may vary. Where data are unavailable, those contributions are excluded. Calories, Carbohydrates, Protein, Fat, Saturated fat, Cholesterol, Fiber, Sodium, Potassium, Calcium, Iron, Vitamin A, Vitamin C and Vitamin D are known subtotals. Missing contributions are unknown, not zero.