Rabbit and prune casserole

Preparation time
less than 30 mins

Cooking time
over 2 hours

Serves
Serves 6

Rabbit is a sustainable meat and works well in a casserole.

The Hairy Bikers

By The Hairy Bikers
From Saturday Kitchen

  • 200g/7oz ready-to-eat prunes, stones removed
  • 6 tbsp brandy
  • 50g/1¾oz butter
  • 1 tbsp vegetable oil
  • 2 rabbits, each skinned and jointed into 6 pieces
  • 8 streaky bacon rashers, cut into 2cm/¾in pieces
  • 2 large long shallots, sliced lengthways
  • 2 tbsp plain flour
  • 200ml/7fl oz dry white wine or cider
  • 500ml/18fl oz chicken stock
  • 1 tbsp Dijon mustard
  • 2 tsp wholegrain mustard
  • 1 bay leaf
  • 1 small bunch fresh thyme
  • 100ml/3½fl oz double cream
  • sea salt and freshly ground black pepper
  • 2 tbsp chopped flatleaf parsley, to garnish
  • French bread or Gruyère croutons, to serve
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