Conejo Estofado Con Ciruelas (braised Rabbit With Prunes)

Conejo Estofado con Ciruelas, or Braised Rabbit with Prunes, is a traditional dish from Aragonese cuisine that combines tender rabbit meat with the sweet and tangy flavor of prunes. This hearty and flavorful stew is perfect for a cozy family dinner or a special occasion.

Conejo Estofado Con Ciruelas (braised Rabbit With Prunes)

Ingredients

  • 1 whole rabbit, cut into pieces
  • 1 cup pitted prunes
  • 1 onion, chopped
  • 4 cloves garlic, minced
  • 2 carrots, sliced
  • 2 tomatoes, diced
  • 1 cup dry white wine
  • 2 cups chicken broth
  • 2 bay leaves
  • 1 teaspoon paprika
  • Salt and pepper to taste
  • 2 tablespoons olive oil

Instructions

  1. Season the rabbit pieces with salt, pepper, and paprika.
  2. Heat the olive oil in a large pot over medium-high heat. Brown the rabbit pieces on all sides, then remove and set aside.
  3. Lower the heat to medium and add the chopped onion, garlic, and carrots to the pot. Cook until the vegetables are softened.
  4. Return the rabbit pieces to the pot and add the diced tomatoes, prunes, bay leaves, white wine, and chicken broth.
  5. Bring the stew to a simmer, then cover and cook for about 1.5 to 2 hours, or until the rabbit is tender.
  6. Adjust the seasoning with salt and pepper, if needed.
  7. Serve the Conejo Estofado con Ciruelas hot, accompanied by crusty bread or over a bed of rice.

Cooking & Preparation

Preparation time:
15 minutes
Cooking time:
2 hours
Total time:
2 hours
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
350 per serving
Protein
30g
Fat
15g
Carbohydrates
25g

Supplies

Large pot Cutting board Knife Measuring cups and spoons Wooden spoon

Tools

Stovetop

Serving suggestions

Serve the Conejo Estofado con Ciruelas with a side of roasted vegetables or a fresh green salad.

Tips & tricks

For a richer flavor, you can marinate the rabbit pieces in the white wine for a few hours before cooking.

Cost

$20