Rabbit with Prunes

Preparation info

  • Difficulty


  • Serves


Appears in

Floyd on Britain & Ireland

By Keith Floyd

Published 1988

  • About


For the marinade

  • 2 pints (1 litres) red wine
  • 1 bay leaf
  • 6 peppercorns
  • 2 cloves garlic, crushed
  • 1 tablespoon olive oil
  • 1 wild rabbit, jointed
  • oz (40 g) butter
  • Salt and pepper
  • 1 tablespoon flour
  • 8 fl oz (250 ml) red wine
  • 1 lb (500 g) prunes, stoned, soaked in water for 4 hours and drained
  • 1 tablespoon redcurrant jelly


Prepare the red wine marinade and let the rabbit joints marinate for 24 hours in the refrigerator. Dry them carefully, discarding the marinade.

In a saucepan, melt the butter, add the rabbit joints and sauté them over a high heat for about 10 minutes. Season with salt and pepper. When the rabbit is well browned, sprinkle the joints with the flour and allow the flour to brown. Pour in the wine. Add the prunes, cover the pan and simmer over a low heat until the meat is tender, about 45 minutes. Remove the rabbit and keep it warm. Stir the redcurrant jelly into the sauce to thicken it and pour it over the meat.