The 50th Anniversary Issue

Our 50th birthday issue is on sale now. We're celebrating five decades of great food and travel with our biggest issue yet.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller before 27th November, 2016 and receive a Villeroy & Boch platter!

Gourmet on your iPad

Subscribe to Gourmet Traveller for your iPad.

Rabbit cooked with prunes and red wine (Conejo con ciruelas pasas)

You'll need

1 large rabbit (about 1.5kg), jointed (see note) 400 ml red wine 1 tbsp red wine vinegar 70 ml olive oil 12 small pickling onions 100 gm piece of bacon, thickly sliced 4 garlic cloves, finely chopped 1 tbsp membrillo (see note) 1 tbsp finely grated dark chocolate (60% cocoa solids) 12 prunes   Farcelettes 4 each thyme sprigs, flat-leaf parsley stalks and oregano stalks 1 cinnamon quill 4 fresh bay leaves


  • 01
  • Combine rabbit, wine and vinegar in a non-reactive container and refrigerate overnight to marinate.
  • 02
  • Preheat oven to 180C. For farcelettes, roll herbs and cinnamon in bay leaves and secure with kitchen string, set aside.
  • 03
  • Heat oil in a casserole over medium heat. Drain rabbit well (reserve marinade), then pat dry with absorbent paper and fry in batches, turning occasionally, until golden (2-4 minutes each side), set aside. Add onions and bacon to pan and sauté until golden (3-5 minutes). Add garlic, membrillo, chocolate, farcelettes, marinade liquid and 250ml water and bring to a simmer. Return rabbit to casserole and bake, covered, for 45 minutes, then add prunes and cook until rabbit is tender (30 minutes). Serve hot.

Note Rabbit may need to be ordered ahead; ask your butcher to joint it for you. Membrillo is Spanish quince paste. If unavailable, substitute regular quince paste.

Being perched on the coast, it's little wonder the people of the Basque country are fond of seafood. But this unique region also boasts mountainous areas which are full of rustic shepherds' fare such as this dish. Farcelettes are the Spanish version of bouquet garni - instead of being wrapped in muslin, the herbs are bundled and rolled in bay leaves like a cigar. The herbs and cinnamon add a nice mulled flavour and depth, while the chocolate, prunes and membrillo add even more density. Serve the rabbit with patatas bravas to continue the Spanish theme, or another potato side of your choice. You'll need to begin this recipe a day ahead.

At A Glance

  • Serves 6 people
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
things to do this autumn

Whether it's foraging for wild mushrooms in a picturesque Victorian forest or watching a film by moonlight in Darwin, we've got you covered with 20 exciting autumn experiences from around Australia.

Read More
Gourmet TV

Check out our YouTube channel for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

At A Glance

  • Serves 6 people

Drink Suggestion

Big, rich, grenache-based Priorato.

Featured in

Oct 2009

You might also like...

Summer seafood recipes


Christmas pudding ice-cream

Summer salad recipes


Raspberry and Mint Mojito

Quick summer recipes


Neil Perry: Prawn cocktail

Christmas classic recipes


Serge Dansereau: Blueberry vanilla tart

Adriano Zumbo's Christmas recipes


Barbecue trout bundles with prosciutto and button mushrooms

Holiday entertaining recipes


Serge Dansereau: Homemade lemonade

David Thompson's Thai recipes


Serge Danserau: Duck confit and potato terrine

Strawberry recipes


conversion tool

get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.