Diet and additional info
- kcal 607
- fat 21g
- saturates 7g
- carbs 36g
- sugars 31g
- fibre 4g
- protein 61g
- salt 1.12g
- 140g prune
- 50ml article” data-tooltip-w >brandy
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Heat oven to 150C/130C fan/gas 2. Place the prunes inside a bowl using the brandy and brown sugar, stir, then put aside to soak.
Dust the rabbit within the flour. Heat the oil inside a large flameproof dish and brown the rabbit throughout until golden – you might want to do that in batches. Set the rabbit aside. Add some bacon, vegetables, garlic clove and herbs towards the dish and fry for five mins until beginning to colour.
Pour at a negative balance wine and scrape all of the goodness off the foot of the dish. Add some chicken stock and set the rabbit during the dish using the boozy prunes, then cover and prepare for just two hrs, stirring from time to time, before the rabbit is completely tender. Serve scattered with parsley and wild grain quietly.