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: [‘rabbit joints’, ‘seasoned flour’, ‘streaky bacon’, ‘oil’, ‘onions’, ‘garlic clove’, ‘stock’, ‘herbs’, ‘salt %26 pepper’, ‘prunes’, ‘whipping cream’, ‘butter’, ‘cider’]
Quantity of 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 u0026 pepper”,”110 g pitted prunes”,” whipping cream”,” butter”,”300 ml cider or 300 ml white wine”]
Number of Servings: 2
Steps: [‘Dust rabbit joints in flour.’, ‘Wrap each piece in strip of bacon, securing with toothpick.’, ‘Heat oil in large saucepan.’, ‘Gently sauté onion & garlic.’, ‘Transfer to flameproof casserole dish.’, ‘Brown rabbit in frypan.’, ‘Add these to casserole.’, ‘Pour cider (or wine) & stock over rabbit.’, ‘Add herbs & seasoning.’, ‘Gently heat until barely simmering.’, ‘Cover & continue to simmer very gently for 1 – 1 1/2 hours until rabbit is tender.’, ‘Add prunes 15 minutes before time is up.’, ‘To serve place rabbit pieces on shallow platter.’, ‘Quickly boil the sauce to reduce & thicken.’, ‘Stir in 1 – 2 Tblsp of cream OR butter if using.’, ‘Pour sauce all over the rabbit and strew with croutons & chopped parsley.’, ‘Serve.’]