RABBIT WITH CIDER IN PRUNES
The dry texture of rabbit meat is beautifully complimented by the fruity sauce. This Scottish dish is from Dorinda Hafner's Taste of Britain
Provided by jenny butt
Categories Stew
Time 2h30m
Yield 2-3 serving(s)
Number Of Ingredients 13
Steps:
- Dust rabbit joints in flour.
- Wrap each piece in strip of bacon, securing with toothpick.
- Heat oil in large saucepan.
- Gently sauté onion & garlic.
- Transfer to flameproof casserole dish.
- Brown rabbit in frypan.
- Add these to casserole.
- Pour cider (or wine) & stock over rabbit.
- Add herbs & seasoning.
- Gently heat until barely simmering.
- Cover & continue to simmer very gently for 1 - 1 1/2 hours until rabbit is tender.
- Add prunes 15 minutes before time is up.
- To serve place rabbit pieces on shallow platter.
- Quickly boil the sauce to reduce & thicken.
- Stir in 1 - 2 Tblsp of cream OR butter if using.
- Pour sauce all over the rabbit and strew with croutons & chopped parsley.
- Serve.
Nutrition Facts : Calories 879.2, Fat 58, SaturatedFat 18, Cholesterol 76.5, Sodium 943.8, Carbohydrate 79.1, Fiber 8.9, Sugar 42.1, Protein 17
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