Rabbit With Cider In Prunes

Total Time: 2 hrs 30 mins Preparation Time: 30 mins Cook Time: 2 hrs

Ingredients

• Servings: 2
• 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 wine

Recipe

• 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.