Rabbit with prunes in red wine

Name: Rabbit with prunes in red wine
Yield: Serves 2
Ingredients: flaked sea salt and black pepper; 1 large onion, finely chopped; 3 tablespoons olive oil; 75 cl bottle red wine; a large handful of pitted no-soak prunes; leaves from 3 long sprigs of rosemary; a 5 cm strip of lemon rind; 1 garlic bulb, cut in half horizontally; mashed potato, to serve; 1 fresh wild rabbit, jointed into eight; a splash of freshly squeezed lemon juice; 4 canned anchovies in oil, drained and roughly chopped; 200 g smoked bacon lardons

Preparation info

Serves
2

Difficulty
Complex

Appears in

The Good Table

By Valentine Warner

Published 2013

About

This is a favourite of mine, with the strong flavours perfect for grassy wild rabbit. When buying rabbit, try to choose a young one, preferably head-shot with a rifle as the meat will be much less damaged.

Ingredients

3 tablespoons olive oil
1 fresh wild rabbit, jointed into eight
1 garlic bulb, cut

Stew
Gluten-free

Method

Preheat the oven to 160°C fan/180°C/Gas 4. Heat the oil in a large, flameproof casserole and add the rabbit, garlic (cut-side down) and rosemary leaves. Fry over a medium-high heat, turning occasionally, until the rabbit is well browned on all sides. Do not allow the gar