Rabbit Braised With Mustard, Cream And Prunes

Total Time: 2 hrs 5 mins Preparation Time: 20 mins Cook Time: 1 hr 45 mins

Ingredients

• Servings: 4
• 1 7/8 kg rabbit
• all-purpose flour, seasoned for dusting
• 2 tablespoons olive oil
• 1 tablespoon butter
• 100 g bacon, finely chopped
• 4 shallots, finely chopped
• 150 ml wine
• 1/2 cup chicken stock
• 1/3 cup dijon mustard
• 2 bay leaves
• 3 sprigs thyme
• 300 ml pouring cream
• 150 g pitted prunes

Recipe

• 1 cut rabbit into serving pieces, or have your butcher do this for you.
• 2 dust rabbit pieces with seasoned flour, shaking off excess.
• 3 heat the oil in a heavy-based flame proof casserole over medium heat.
• 4 add rabbit in batches and brown all over.
• 5 remove rabbit then add butter, bacon and shallots and cook for 6-8 minutes or until soft.
• 6 add wine and cook until nearly evaporated.
• 7 add stock, mustard, bay-leaves, thyme and cream, season lightly, mix well.
• 8 add rabbit and stir to coat.
• 9 bring to the boil, cover and cook in 170c oven for 1 hour.
• 10 add prunes to casserole and cook for a further 30-45 minutes or until rabbit is tender.