Schumacher’s Apple Rabbit with Blue Plum Prunes

Chef John Schumacher
The Game Gourmet;
Internationally known
Executive Chef


2 rabbits cut into 6 pieces
1/4 cup vegetable oil
1/4 cup flour
1 cup red onions (1/2 inch pieces)
1 cup carrots (1/4 inch rounds)
1 cup red apples, peeled (cubed 1/2 inch)
1 cup white wine (sweet)
1/2 tsp. thyme
2 bay leaves
1 tsp black pepper
1 tsp. salt
2 tsp. beef base
1 1/2 cups milk
2 cups pitted prunes
1/4 cup currant jelly

Clean rabbit. Remove all fat and sinews. Cut into 6 pieces. Heat oil hot in a large skillet. Dredge rabbit in flour. Shake off excess flour and saute rabbit until lightly brown. Remove rabbit. Set aside. Add onions, carrots and saute until tender. Add remaining flour left from dusting. Cook on low heat for 3 minutes. Stir to keep from sticking.

Add apples, wine, spices, beef base, milk, and rabbit. Cover and bake for 1 hour at 350 degrees. Remove from oven. Gently stir to keep sauce from sticking to bottom. Add prunes and currant jelly and bake 1/2 hour. Test for doneness. When rabbit is tender, remove bay leaf and serve with mashed potatoes, rice or pasta.

HINT: Of course, squirrel or upland game works well. If you want a little tang, use buttermilk instead of whole milk.

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