Prep 20 mins
Cook 1 hr 45 mins
One of my sisters recipes-she makes this with free range chicken if rabbit is hard to get.
- 1 7⁄8 kg rabbit
- all-purpose flour, seasoned for dusting
- 2 tablespoons olive oil
- 1 tablespoon butter
- 100 g bacon, finely chopped
- 4 shallots, finely chopped
- 150 ml white wine
- 1⁄2 cup chicken stock
- 1⁄3 cup Dijon mustard
- 2 bay leaves
- 3 sprigs thyme
- 300 ml pouring cream
- 150 g pitted prunes
- Cut rabbit into serving pieces, or have your butcher do this for you.
- Dust rabbit pieces with seasoned flour, shaking off excess.
- Heat the oil in a heavy-based flame proof casserole over medium heat.
- Add rabbit in batches and brown all over.
- Remove rabbit then add butter, bacon and shallots and cook for 6-8 minutes or until soft.
- Add white wine and cook until nearly evaporated.
- Add stock, mustard, bay-leaves, thyme and cream, season lightly, mix well.
- Add rabbit and stir to coat.
- Bring to the boil, cover and cook in 170c oven for 1 hour.
- Add prunes to casserole and cook for a further 30-45 minutes or until rabbit is tender.