Lapin aux Pruneaux D’Agen


Preparation info

  • Serves


    • Difficulty


    • Ready in

      2 hr 30

Appears in

The French Market

The French Market

By Joanne Harris and Fran Warde

Published 2005

  • About

Rabbit remains a staple ingredient in the southwest, where hunting game has been a way of life for many centuries. This recipe, with fat dark Agen prunes, relies on slow, gentle cooking to release the contrasting flavours.


  • 1.5 kg rabbit joints
  • 24 Agen prunes
  • 500 ml red wine
  • 2 tbsp olive oil
  • 150 g lardons
  • 24 button onions
  • 2 sticks of celery, chopped
  • 2 cloves of garlic, crushed, peeled and chopped
  • 25 g flour
  • 2 sprigs of thyme
  • 1 bay leaf
  • sea salt
  • freshly ground black pepper
  • 75 ml brandy or Armagnac


    Place the rabbit and prunes in two separate dishes, cover each with the wine and leave to marinate overnight.

    Heat the olive oil in a flameproof casserole dish, fry the lardons, then remove and place to one side. Take the rabbit pieces from the marinade and fry them gently until brown.

    Take them out of the casserole dish and put aside. Add the onions, fry them until brown, then take out and put aside. Add the celery and garlic and sauté gently for 5 minutes. Sprinkle in the flour, mixing to absorb the oil, then slowly add the wine from the rabbit and from the prunes, and blend to a smooth sauce. Return the lardons, rabbit and onions to the pot, along with the herbs and seasoning. Cover and simmer gently for 1 hour.

    Stir in the prunes and brandy, then simmer for a further 40 minutes.