How To Cook Rabbit, Red Wine and Prune Casserole

Name: How To Cook Rabbit, Red Wine and Prune Casserole
Prep time: 30 min
Cook time: 3 h 30 min
Total time: 4 h
Yield: 2
Ingredients: 1 Wild rabbit jointed; 1 tbls Chicken schmaltz / poultry fat; 100g Smoked streaky bacon or Pancetta cut into lardons; 16 x pitted prunes; 375ml Full bodied red wine; 400 ml Rich chicken stock; 2 x red onions diced; 1 x leek diced; 2 x carrots diced; 4 x cloves of garlic peeled; 2 sprigs fresh rosemary or thyme; 2 bay leaves; 1 x tbsp. cornflour mixed with a little cold water

30 mins
3 hours 30 mins
easy
2

Recipe by

Jeff Baker

Ingredients

1 Wild rabbit jointed
1 tbls Chicken schmaltz / poultry fat
100g Smoked streaky bacon or Pancetta cut into lardons
16 x pitted prunes
375ml Full bodied red wine
400 ml Rich chicken stock
2 x red onions diced
1 x leek diced
2 x carrots diced
4 x cloves of garlic peeled
2 sprigs fresh rosemary or thyme
2 bay leaves
1 x tbsp. cornflour mixed with a little cold water

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Introduction

Any left over meat can be picked off the bone and tossed into the sauce, goes great with Pappardelle!

Method

rabbit, red wine and prune casserole recipe ingredients

Preheat oven 130°c fan assisted or 150°c without a fan (gas 2) or set the slow cooker.
Take a large, heavy based flame proof casserole dish and fry the lardons in the fat until golden, remove and keep to one side.
Next add the rabbit pieces and colour over medium high heat then add the diced vegetables.
Pour over the wine and stock, bring to a simmer then thicken slightly with the cornflour mix.
Add the herbs, bacon and prunes, cover with a tight fitting lid and place in the oven for 3 hours, the meat should be tender and falling away from the bone.
When cooked pass off the sauce through a fine sieve into a clean saucepan then reduce a little then pour back over the meat and serve.

to serve:

Mashed potatoes or soft polenta.