Rabbit With Cider in Prunes |
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Prep Time: 30 Minutes Cook Time: 120 Minutes |
Ready In: 150 Minutes Servings: 3 |
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The dry texture of rabbit meat is beautifully complimented by the fruity sauce. This Scottish dish is from Dorinda Hafner's Taste of Britain Ingredients:
4 rabbit joints |
1 tablespoon seasoned flour |
225 g streaky bacon or 225 g pancetta |
1 -2 tablespoon oil |
2 large onions, peeled, halved and thinly sliced to form crescents |
1 garlic clove, chopped |
300 ml stock |
1 bunch herbs (parsley, thyme, bay leaf) |
salt & pepper |
110 g pitted prunes |
whipping cream (optional) |
butter (optional) |
300 ml cider or 300 ml white wine |
Directions:
1. Dust rabbit joints in flour.
2. Wrap each piece in strip of bacon, securing with toothpick.
3. Heat oil in large saucepan.
4. Gently sauté onion & garlic.
5. Transfer to flameproof casserole dish.
6. Brown rabbit in frypan.
7. Add these to casserole.
8. Pour cider (or wine) & stock over rabbit.
9. Add herbs & seasoning.
10. Gently heat until barely simmering.
11. Cover & continue to simmer very gently for 1 - 1 1/2 hours until rabbit is tender.
12. Add prunes 15 minutes before time is up.
13. To serve place rabbit pieces on shallow platter.
14. Quickly boil the sauce to reduce & thicken.
15. Stir in 1 - 2 Tblsp of cream OR butter if using.
16. Pour sauce all over the rabbit and strew with croutons & chopped parsley.
17. Serve.
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