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Rabbit and prune casserole
Fruit and vegetables
2 large long
shallots
, sliced lengthways
1 small bunch fresh
thyme
Tins, packets and jars
200g/7oz ready-to-eat
prunes
, stones removed
2 tbsp
plain flour
500ml/18fl oz
chicken stock
1 tbsp
Dijon mustard
2 tsp
wholegrain mustard
Cooking ingredients
1 tbsp
vegetable oil
1
bay leaf
sea salt and freshly ground
black pepper
Dairy, eggs and chilled
50g/1¾oz
butter
100ml/3½fl oz
double cream
Meat, fish and poultry
2
rabbits
, each skinned and jointed into 6 pieces
8 streaky
bacon
rashers, cut into 2cm/¾in pieces
Other
6 tbsp
brandy
200ml/7fl oz dry
white wine
or cider
2 tbsp chopped flatleaf parsley, to garnish
French bread or Gruyère
croûtons
, to serve
Back to recipe
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