Rabbit with Prunes

Preparation info
  • Serves


    • Difficulty


Appears in
Floyd's Food

By Keith Floyd

Published 1981

  • About


  • 1 jointed rabbit, about 2 lb.
  • ¼ lb. smoked bacon, diced


Season the jointed rabbit and brown in butter. Put to one side. Into the same butter brown the onions and bacon and put to one side.

Spread the mustard over the meat pieces and put the rabbit, onions, bacon and thyme into a casserole and cover with the wine. Cook for about 1 hour at 180°C/350°F/gas 4.

After 1 hour add the prunes and the brandy and cook for a further 30 minutes.<