Rabbit with Prunes and Mustard

Ingredients

Contains: milk, wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

• 200g/7oz ready-to-eat pitted prunes
• 6 tbsp brandy
• 50g/2oz butter
• 1 tbsp sunflower oil
• 2 young wild rabbits
• 8 rindless rashers streaky bacon
• 2 large long shallots
• 2 tbsp plain flour
• 200ml/7fl oz white wine
• 1 tbsp Dijon mustard
• 2 tsp wholegrain mustard
• 1 bay leaf
• 1 small bunch fresh thyme
• 500ml/17fl oz chicken stock
• 100ml/3½fl oz double cream
• sea salt and freshly ground black pepper

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Put the prunes in a bowl, pour over the brandy, and leave to soak for 20 minutes.

2. Cut each rabbit into serving pieces and season all over with sea salt and black pepper.

3. Cut the bacon into strips. Heat the sunflower oil and half the butter in a large casserole and fry the bacon until crisp. Lift it out and set aside.

4. Brown the rabbit pieces in the bacon fat in batches over medium-high heat, then set them aside with the bacon.

5. Lower the heat, add the remaining butter and the sliced shallots, and cook for 5 minutes until soft. Stir in the flour and cook for 1 minute.

6. Pour in the wine, scraping up any browned bits, then stir in the Dijon mustard, chicken stock, bay leaf and thyme. Bring to a simmer.

7. Return the rabbit and bacon to the pan with the prunes and their soaking brandy. Cover and simmer gently for about 90 minutes until the rabbit is very tender.

8. Check the thickest part of the rabbit reaches 165°F (74°C). Lift out the rabbit and remove the bay leaf and thyme stalks.

9. Stir the double cream and wholegrain mustard into the sauce, season to taste, and warm through without boiling.

10. Return the rabbit to the sauce to heat through, then serve hot with the prunes spooned over.