This is a true taste of autumn, a big bowl of rich, dark, boozy rabbit casserole
Ingredients
140gprunes
50mlbrandy
50gsoft brown sugar
2rabbitsjointed
plain flourfor dusting
1tbspvegetable oil
3rashers smoked streaky baconsliced into thin strips
2carrots
, chopped
1onion
, chopped
2celery
stickschopped
1garlic clovecrushed
2thyme
sprigs
1bay leaf
150mlred winethe best you can afford
250mlchicken stock
chopped parsley
and wild riceto serve
Instructions
eat oven to 150C/130C fan/gas 2. Put the prunes in a bowl with the brandy and brown sugar, stir, then set aside to soak.
Dust the rabbit in the flour. Heat the oil in a large flameproof dish and brown the rabbit all over until golden – you may have to do this in batches. Set the rabbit aside. Add the bacon, vegetables, garlic and herbs to the dish and fry for 5 mins until starting to colour.
Pour in the red wine and scrape all the goodness off the bottom of the dish. Add the chicken stock and put the rabbit back in the dish with the boozy prunes, then cover and cook for 2 hrs, stirring occasionally, until the rabbit is totally tender. Serve scattered with parsley and wild rice on the side.