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


  1. Preheat oven 130°c fan assisted or 150°c without a fan (gas 2) or set the slow cooker.
  2. Take a large, heavy based flame proof casserole dish and fry the lardons in the fat until golden, remove and keep to one side.
  3. Next add the rabbit pieces and colour over medium high heat then add the diced vegetables.
  4. Pour over the wine and stock, bring to a simmer then thicken slightly with the cornflour mix.
  5. 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.
  6. 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.