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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:
2hrs 30mins
Serves:
Units:

ingredients

directions

  • 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.
  • Serve.
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RECIPE MADE WITH LOVE BY

@jenny butt
Contributor
@jenny butt
Contributor
"The dry texture of rabbit meat is beautifully complimented by the fruity sauce. This Scottish dish is from Dorinda Hafner's Taste of Britain"
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  1. 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
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