20-Min Rabbit & Plum Skillet
Belgian-style rabbit braised with plums and a splash of wine — tender, slightly sweet, deeply savory. Ready in 20 minutes on one stovetop pan.
- Total time
- 20 min
- Servings
- 2
- Calories
- 420
- Protein
- 42g
Ingredients
- 1.25 lb rabbit pieces (legs and saddle), patted dry
- 8 whole fresh plums, halved and pitted
- ¾ cup dry white wine or chicken broth
- 1 whole shallot, minced
- 3 whole fresh thyme sprigs
- 1 tbsp whole grain mustard
Instructions
- 1
Season rabbit pieces generously with salt and black pepper on both sides.
- 2
Heat 2 tbsp oil in a 12-inch skillet over medium-high until shimmering.
- 3
Sear rabbit 2 minutes per side without moving until golden. Transfer to a plate.
- 4
Add shallot to the skillet, stir 60 seconds until fragrant, then add wine and thyme.
- 5
Return rabbit to the pan, nestle plums around it, cover, simmer 8 minutes until rabbit is tender.
- 6
Stir in mustard. Taste and adjust salt. Serve hot with crusty bread to soak the sauce.
Tools you’ll need
- 12-inch skillet with lid
- cutting board
- chef's knife
- wooden spoon
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