Rabbit With Cider In Prunes

Name: Rabbit With Cider In Prunes
Ingredients: 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 white wine

13 ingredients

17 steps

Ingredients

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 white wine

Directions

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 saute 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.