Rabbit Braised With Mustard, Cream And Prunes - cooking recipe

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

Preparation

Cut rabbit into serving pieces, or have your butcher do this for you.
Dust rabbit pieces with seasoned flour, shaking off excess.
Heat the oil in a heavy-based flame proof casserole over medium heat.
Add rabbit in batches and brown all over.
Remove rabbit then add butter, bacon and shallots and cook for 6-8 minutes or until soft.
Add white wine and cook until nearly evaporated.
Add stock, mustard, bay-leaves, thyme and cream, season lightly, mix well.
Add rabbit and stir to coat.
Bring to the boil, cover and cook in 170c oven for 1 hour.
Add prunes to casserole and cook for a further 30-45 minutes or until rabbit is tender.