This is a rustic French dish - or so my mother told me. But she was very proud of her Huguenot history!
Firstly find a rabbit, if you can. They were a staple when I was a child growing up in the country, but that was before the days of Myxomatosis .......Now they are luxury.
Put flour into a plastic bag and season if wish. Add rabbit and shake well to cover all the meat. Saute until brown all over in the oil.
Put the meat and all the other ingredients into a casserole and cook at 220 degree C of equivalent for 20 mins reduce heat to 190 and cook for remainder of time.
Serve with jacket potatoes and any green vegetable.
Prunes sound weird, but really does work. You can substitute part of the stock with red wine - which is even more delicious, but leave out the brandy!
Comments Add your comment
Add a comment