Ingredients

• 200g/7oz ready-to-eat prunes
• stones removed
• 6 tbsp brandy
• 50g/1¾oz butter
• 1 tbsp vegetable oil
• 2 rabbits
• each skinned and jointed into 6 pieces
• 8 streaky bacon rashers
• cut into 2cm/¾in pieces
• 2 large long shallots
• sliced lengthways
• 2 tbsp plain flour
• 200ml/7fl oz dry white wine or cider
• 500ml/18fl oz chicken stock
• 1 tbsp Dijon mustard
• 2 tsp wholegrain mustard
• 1 bay leaf
• 1 small bunch fresh thyme
• 100ml/3½fl oz double cream
• sea salt and freshly ground black pepper
• 2 tbsp chopped flatleaf parsley
• to garnish
• French bread or Gruyère croutons
• to serve

Directions

• Put the prunes in a small saucepan and pour in the brandy. Bring to a simmer over a medium heat
• turning the prunes regularly
• then set aside.
• Melt half the butter with the oil in a large frying pan. Season the rabbit all over and fry in batches for 3–4 minutes on each side
• until golden brown. Transfer the rabbit to a large flameproof casserole dish.
• Fry the bacon in the same pan for 4–5 minutes
• or until the fat is crisp
• adding a little extra oil if necessary. Scatter it over the rabbit. Preheat the oven to 180C/160C Fan/Gas 4.
• Melt the remaining butter in the frying pan and gently fry the shallots for 5–6 minutes
• or until softened
• stirring regularly.
• Stir the flour into the pan and cook for a few seconds before slowly adding the wine and half the stock
• stirring continuously until the sauce thickens. Add the mustards
• bay leaf and thyme. Bring to a gentle simmer and season with a little salt and lots of pepper. Carefully pour the stock mixture into the casserole dish
• along with the remaining stock
• and bring everything to a simmer.
• Remove the casserole dish from the heat
• cover with greaseproof paper and put the lid on. Bake for 1½–2 hours
• or until the meat is very tender
• contains no trace of pink and is starting to fall off the bone. Test the rabbit with a knife; if it doesn't slide in easily
• return the casserole to the oven.
• Place the casserole back on the hob
• remove the lid and stir in the cream
• prunes and brandy. Simmer gently for a few minutes
• until the prunes are hot
• stirring carefully so the rabbit doesn’t completely fall apart. Adjust the seasoning if needed
• scatter with the parsley and serve with bread or Gruyère croutons.