Rabbit With Cider in Prunes

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

• Ready In: 2 hrs 30 mins
• Serves: 2-3

Ingredients

• 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.