Braised Rabbit With Prunes Recipes

Steps:

• 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.

Steps:

• 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.