Rabbit with prunes in red wine

Name: Rabbit with prunes in red wine
Total time: 2 h 45 min
Yield: Serves 4
Ingredients: 2 tbsp plain flour; 1 wild rabbit jointed into 8 pieces; olive oil; garlic 1 bulb cut in half horizontally; 3 long sprigs rosemary leaves stripped; 200g smoked bacon lardons; 1 large onion finely chopped; in olive oil 4 anchovies drained and roughly chopped; 750ml red wine; a large handful pitted ready-to-soak prunes; a splash lemon juice

Valentine Warner

Published: December 19, 2014 at 2:31 PM

Save recipe

Serves 4

A little effort

Total time: 2 hrs and 45 mins

0 reviews

loading...

Get 5 months for £5 when you subscribe today

A warming autumn one-pot of lean wild rabbit in a rich red wine sauce is the best way to try rabbit. Great for a special family meal or relaxed dinner with friends

Skip to ingredients

Alternatives

Complete the dish

Ingredients

Nutrition

2 tbsp plain flour
1 wild rabbit

jointed into 8 pieces
olive oil
garlic 1 bulb

cut in half horizontally
3 long sprigs rosemary

leaves stripped
200g smoked bacon lardons
1 large onion

finely chopped
in olive oil 4 anchovies

drained and roughly chopped
750ml red wine
a large handful pitted ready-to-soak prunes
a splash lemon juice

Nutrition: per serving

kcal518
fat25.7g
carbs23.2g
fibre2.1g
protein34.9g
salt2.14g

Method

step 1

Heat the oven to 180C/fan 160C/gas 4. Put the flour in a large, strong polythene bag and add plenty of seasoning. Pop the rabbit portions into the bag and shake until well coated. Heat 3 tbsp oil in a large, flameproof casserole until very hot but not smoking. Add the rabbit with the garlic (cut-side down) and rosemary. Fry quickly until the rabbit is nicely browned on all sides, turning occasionally. Don’t allow the garlic to blacken or it will make the sauce bitter.
step 2

Turn down the heat a fraction, remove the rabbit with tongs and put to one side. Add the bacon to the pan and fry until nicely coloured. Then throw in the onion and anchovies and fry for a couple of minutes until the onion browns, stirring regularly.
step 3

Return the rabbit to the pan and immediately pour over the wine. Drop in the prunes and bring to a simmer. Season with plenty of black pepper, cover with a lid and cook in the oven for about 2¼ hours, or until the rabbit meat is meltingly tender but remains on the bone. Stir in a splash of lemon juice, adjust seasoning and serve with creamed potatoes and good Dijon mustard.

Authors

Valentine Warner

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

0 reviews

Want to see this content?

This page contains olivemagazine content provided by Google reCAPTCHA. We ask for your permission before anything is loaded, as Google reCAPTCHA may use cookies and other technologies. To view this content, choose 'Accept and continue' to allow Google reCAPTCHA and its required purposes.

Accept and continue