Recipe by jenny butt
The dry texture of rabbit meat is beautifully complimented by the fruity sauce. This Scottish dish is from Dorinda Hafner's Taste of Britain
- 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 See How It's Made
- Dust rabbit joints in flour.
- Wrap each piece in strip of bacon, securing with toothpick.
- Heat oil in large saucepan.
- Gently sauté onion & garlic.
- Transfer to flameproof casserole dish.
- Brown rabbit in frypan.
- Add these to casserole.
- Pour cider (or wine) & stock over rabbit.
- Add herbs & seasoning.
- Gently heat until barely simmering.
- Cover & continue to simmer very gently for 1 - 1 1/2 hours until rabbit is tender.
- Add prunes 15 minutes before time is up.
- To serve place rabbit pieces on shallow platter.
- Quickly boil the sauce to reduce & thicken.
- Stir in 1 - 2 Tblsp of cream OR butter if using.
- Pour sauce all over the rabbit and strew with croutons & chopped parsley.