Rabbit Braised With Mustard, Cream And Prunes

• 1 7/8 kg rabbit
• all-purpose flour, seasoned for dusting
• 2 tablespoons olive oil
• 1 tablespoon butter
• 100 g bacon, finely chopped
• 4 shallots, finely chopped
• 150 ml white wine
• 1/2 cup chicken stock
• 1/3 cup Dijon mustard
• 2 bay leaves
• 3 sprigs thyme
• 300 ml pouring cream
• 150 g pitted prunes

1. Cut rabbit into serving pieces, or have your butcher do this for you.
2. Dust rabbit pieces with seasoned flour, shaking off excess.
3. Heat the oil in a heavy-based flame proof casserole over medium heat.
4. Add rabbit in batches and brown all over.
5. Remove rabbit then add butter, bacon and shallots and cook for 6-8 minutes or until soft.
6. Add white wine and cook until nearly evaporated.
7. Add stock, mustard, bay-leaves, thyme and cream, season lightly, mix well.
8. Add rabbit and stir to coat.
9. Bring to the boil, cover and cook in 170c oven for 1 hour.
10. Add prunes to casserole and cook for a further 30-45 minutes or until rabbit is tender.

rabbit, flour, olive oil, butter, bacon, shallots, white wine, chicken stock, dijon mustard, bay leaves, thyme, pouring cream, prunes

Taken from www.food.com/recipe/rabbit-braised-with-mustard-cream-and-prunes-53171 (may not work)