Rabbit Casserole with Prunes

18 Mar 2012

Category: recipes

Wild rabbit is probably the most sustainable meat you can eat, plus it is cheap and tasty!  Rabbit goes well with a good, rich sauce, and this casserole makes the most its flavours.

Rabbit Casserole with Prunes

Timing: 20 minutes preparation, 1-2 hours cooking.  Serves 4


  • 1 rabbit, jointed into 6 parts (ask the butcher to joint it for you) rolled in seasoned flour
  • 100g pitted ready to eat prunes
  • 3 tbsp brandy, calvados or eau de vie
  • 4 rashers smoked streaky bacon, cut into ribbons
  • 3 shallots, cut into slices
  • 100ml cider
  • 250ml chicken stock
  • 2 tsp Dijon mustard
  • 2-4 tbsp double cream
  • fresh thyme
  • 1 bayleaf
  • 2 tsp plain flour
  • butter and oil for frying
  • salt and pepper



  • Slowly warm the prunes and spirits in a small saucepan over a low heat, bring to a simmer then remove from the heat.
  • Fry the rabbit portions in butter in small batches, then put into an ovenproof casserole dish
  • Fry the bacon pieces until crispy and add to the rabbit
  • Gently fry the shallots, but down't allow them to burn or colour
  • Add the plain flour to the shallots and stir in, the slowly add the cider and stock to make a sauce.  Add all of the herbs, mustard and seasoning, and adjust to taste.
  • Pour the suace over the rabbit and bacon, cover and cook in a pre-heated oven (180C) for 90-120 minutes or until the rabbit is cooked - the meat will start to come away from the bones.
  • Put the casserole on the hob and stir through the cream and prune mix, heating gently until the prunes are hot.
  • Serve with mashed potatoes and wilted spring greens.