Rabbit Braised with Mustard, Cream and Prunes

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“One of my sisters recipes-she makes this with free range chicken if rabbit is hard to get.”
2hrs 5mins

Ingredients Nutrition


  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.

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