Rabbit Braised with Mustard, Cream and Prunes |
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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 4 |
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One of my sisters recipes-she makes this with free range chicken if rabbit is hard to get. Ingredients:
1 7/8 kg rabbit |
all-purpose flour, seasoned for dusting |
2 tablespoons olive oil |
1 tablespoon butter |
100 g bacon, finely chopped |
4 shallots, finely chopped |
150 ml white wine |
1/2 cup chicken stock |
1/3 cup dijon mustard |
2 bay leaves |
3 sprigs thyme |
300 ml pouring cream |
150 g pitted prunes |
Directions:
1. Cut rabbit into serving pieces, or have your butcher do this for you.
2. Dust rabbit pieces with seasoned flour, shaking off excess.
3. Heat the oil in a heavy-based flame proof casserole over medium heat.
4. Add rabbit in batches and brown all over.
5. Remove rabbit then add butter, bacon and shallots and cook for 6-8 minutes or until soft.
6. Add white wine and cook until nearly evaporated.
7. Add stock, mustard, bay-leaves, thyme and cream, season lightly, mix well.
8. Add rabbit and stir to coat.
9. Bring to the boil, cover and cook in 170c oven for 1 hour.
10. Add prunes to casserole and cook for a further 30-45 minutes or until rabbit is tender.
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