Rabbit Braised with Mustard, Cream and Prunes

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READY IN: 2hrs 5mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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