Skip to main content
Epicurious
Cookbooks

Brochette de Lapin 
aux Pruneaux

5.0

(1)

Image may contain Food Dish Meal and Plant
Photo by Jennifer May

We came up with this alternative to braised rabbit as a way to eat rabbit in the summer. If possible, ask the butcher to bone a rabbit for you. Be sure to distinguish between the legs and the loins (or saddle). In Canada, asking for the kidneys is no problem. In the United States, it is hit or miss.

Another nice option is an easy pan jus, made by deglazing the pan with a shot of sherry, then adding 1/2 cup (125 ml) chicken stock and 2 tablespoons unsalted butter.

See Related Recipes and Cooking Tips

Read More
Île Flottante
Originally called omelette à la neige (snow omelet) in reference to the fluffy snow-like appearance of the meringue, île flottante (floating island) has a lengthy history that dates back to the 17th century.
Spice-Grilled Pork Chops
A pinch of sugar in the spice rub ensures picture-perfect grill marks with layers of flavor.
Sofrito Bolognese
An ex-boyfriend’s mom—who emigrated from Colombia—made the best meat sauce—she would fry sofrito for the base and simply add cooked ground beef, sazón, and jarred tomato sauce. My version is a bit more bougie—it calls for caramelized tomato paste and white wine—but the result is just as good.
Grape Dumplings
Native American people made these with cornmeal dumplings, simmering them with wild grapes, which were harvested at their peak sweetness.
XO Sauce
Developed in the 1980s by a chef in Hong Kong, this sauce is all about umami.
Tater Tots Tossed in Date Butter
Put these out at a gathering, and we guarantee you’ll be hearing rave reviews for a long time.
Chicken Croquettes
Rather than breaded and fried as you might expect croquettes to be, these are something more akin to a seared chicken salad patty.
Fish Stock
This flavorful fish stock is your secret weapon for bouillabaisse, shrimp risotto, clam chowder, and more.