👨‍🍳 Instruktioner

1. 1

   Prepare the marinade: Combine all marinade ingredients in a large plastic bag. Add the rabbit pieces, close the bag, and marinate in the refrigerator for 2 to 4 hours, turning periodically. Soak the prunes in water while the rabbit marinates.

   💡 Proffstips: Soaking the prunes helps them plump up and release their sweetness into the stew.
2. 2

   Remove the rabbit from the marinade, pat dry, and reserve the marinade. Toss the rabbit pieces in flour seasoned with salt and pepper.

   💡 Proffstips: Drying the rabbit ensures a better sear.
3. 3

   Heat butter and olive oil in a large, heavy-bottomed saucepan over medium-high heat. Brown the rabbit pieces on all sides in batches. Remove rabbit and set aside.

   💡 Proffstips: Browning in batches prevents overcrowding the pan, which leads to steaming instead of searing.
4. 4

   Sauté the chopped onion in the same pan until softened, about 5 minutes.

   💡 Proffstips: Using the same pan allows you to capture the flavorful browned bits from the rabbit.
5. 5

   Strain the reserved marinade, pressing out and reserving all liquid. Return the rabbit to the pan with the onions. Add the salt, pepper, red wine, strained marinade, and soaked prunes with their soaking water.

   💡 Proffstips: Ensure the liquid covers most of the rabbit; add a little more wine or water if needed.
6. 6

   Bring the mixture to a boil, then reduce heat, cover partially, and simmer for 30 to 40 minutes, or until the rabbit is tender and the sauce has thickened. Taste and adjust seasoning.

   💡 Proffstips: Simmering gently allows the flavors to meld and the rabbit to become tender without drying out.
7. 7

   Remove the orange peel and any herb sprigs before serving. Serve hot, garnished with fresh parsley.

   💡 Proffstips: This dish pairs well with mashed potatoes, crusty bread, or stoemp.