Rabbit with prunes & mustard
Rabbit is readily available now in butchers and supermarkets and it’s a good, lean meat. We love this hearty dish that teams rabbit with prunes and tangy mustard.You can buy the rabbit ready-skinned and jointed. 2 tsp wholegrain mustard 1 bay leaf small bunch thyme 100ml double cream
1 Put the prunes in a small saucepan and pour over the brandy. Bring to a simmer over a medium heat, turning the prunes regularly, then set them aside to cool. Heat oven to 180C/160C/gas 4. 2 Melt half the butter with the oil in a large non-stick frying pan. Season the rabbit on all sides, then fry until golden brown, turning occasionally. It’s best to do this in 2 or 3 batches so you don’t overcrowd the pan. Transfer the rabbit to a large fameproof casserole dish. 3 Fry the bacon in the same frying pan for 4–5 mins or until the fat is crisp, adding a little extra oil if necessary, then scatter them over the rabbit. Melt the remaining butter in the pan and gently fry the shallots for 5–6 mins or until softened, stirring regularly. 4 Sprinkle the four into the pan with the shallots and cook for a few secs before slowly adding the wine and half the stock, stirring continuously until the sauce thickens. Add the mustard, bay leaf and thyme, bring to a gentle simmer and season with a little salt and plenty of ground black pepper. Pour over the rabbit and bacon, then put the casserole back on the hob, stir in the remaining stock and bring everything to a simmer. Remove from the heat, cover the surface with a sheet of baking parchment and put the lid on. Cook for 11/ 2– 2 hrs or until tender. The meat should be starting to fall off the bone when the rabbit is ready. 5 Transfer the casserole to the hob and stir in the cream, prunes and brandy. Simmer gently for a few mins until the prunes are hot, stirring carefully so the rabbit doesn’t completely fall apart. Adjust the seasoning to taste and serve with rice or mash.
Recipes adapted from The Hairy Bikers Meat Feasts by Si King & Dave Myers (£22, Weidenfeld & Nicolson). Photographs © Andrew Hayes-Watkins