Rabbit With Cider in Prunes

jenny butt's Note:

The dry texture of rabbit meat is beautifully complimented by the fruity sauce. This Scottish dish is from Dorinda Hafner's Taste of Britain

• Total Time: 2 hrs 30 mins
• Prep Time: 30 mins
• Cook Time: 2 hrs

Ingredients:

Servings: 2

• 4 rabbit joints
• 1 tablespoon seasoned flour
• 225 g streaky bacon or 225 g pancetta
• 1 -2 tablespoon oil
• 2 large onions , peeled, halved and thinly sliced to form crescents
• 1 garlic clove , chopped
• 300 ml stock
• 1 bunch herbs (parsley, thyme, bay leaf)
• salt & pepper
• 110 g pitted prunes
• whipping cream (optional)
• butter (optional)
• 300 ml cider or 300 ml white wine

Directions:

1. Dust rabbit joints in flour.
2. Wrap each piece in strip of bacon, securing with toothpick.
3. Heat oil in large saucepan.
4. Gently sauté onion & garlic.
5. Transfer to flameproof casserole dish.
6. Brown rabbit in frypan.
7. Add these to casserole.
8. Pour cider (or wine) & stock over rabbit.
9. Add herbs & seasoning.
10. Gently heat until barely simmering.
11. Cover & continue to simmer very gently for 1 - 1 1/2 hours until rabbit is tender.
12. Add prunes 15 minutes before time is up.
13. To serve place rabbit pieces on shallow platter.
14. Quickly boil the sauce to reduce & thicken.
15. Stir in 1 - 2 Tblsp of cream OR butter if using.
16. Pour sauce all over the rabbit and strew with croutons & chopped parsley.
17. Serve.