Fran Warde

Rabbit with prunes

Lapin aux pruneaux

Preparation info
  • Serves:

    4-6

    • Difficulty

      Medium

    • Ready in

      1 hr 40

Appears in
New Bistro
New Bistro

By Fran Warde

Published 2009

  • About

Rabbit is a very lean meat that really benefits from being cooked with lots of liquid. Prunes are often served with rabbit as, once cooked, their deep, dark colour and silky texture marry well with it.

Ingredients

  • 1 wild rabbit, jointed into 6 pieces
  • 2 tbsp flour
  • sea salt and freshly ground black pepper

Method

Dust the rabbit joints all over with seasoned flour. Heat the butter and oil in a large flameproof casserole and sauté the rabbit joints until dark golden brown all over.

Remove the rabbit from the casserole and add the prunes — with their soaking stock — and the white wine to the casserole. Bring to the boil, then place the rabbit back in the casserole, cover with a lid and simmer for