LAPIN à la BIÈRE et aux PRUNEAUX (Tous en cuisine avec Seb)

rabbit

💰Cheaper: chicken

Chicken is more widely available and less expensive.

prunes

💰Cheaper: dried figs

Dried figs provide a similar sweetness and texture.

beer

💰Cheaper: non-alcoholic beer

Non-alcoholic beer mimics the flavor without alcohol.

chicken stock

💰Cheaper: vegetable stock

Vegetable stock is often less expensive and suitable for vegetarians.

Rehydrate the prunes in Armagnac for 24 hours.

Heat 3 tablespoons of sunflower oil in a pot.

Add the chopped shallots and sauté for a few minutes until colored.

Remove the shallots and set aside.

Brown the rabbit pieces in the pot until colored on all sides, adding the rabbit's offal as well.

Sprinkle 2 tablespoons of flour over the rabbit and mix well to coat.

Pour in 75 cl of brown beer and add the glass of Armagnac.

Add the sautéed shallots and 4 juniper berries, then season with salt and black pepper.

If the liquid is low, add some chicken broth to cover the rabbit.

Once the mixture starts to boil, reduce the heat to a simmer and cover the pot.

Cook for about 50 minutes to 1 hour.

After cooking, remove the rabbit pieces and reduce the sauce.

Add the prunes and the remaining Armagnac to the sauce and let it reduce further.

Return the rabbit to the pot to warm it up for about 5-10 minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens