Rabbit Stew with Prunes
The Cooking Coach
The Cooking Coach
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Ingredients

  • 15 minutes Cooking Time
  • 2 and a half to three hours
  • 1 x tbsp olive oil and 2 x tsps unsalted butter
  • 2 x rabbits, jointed
  • 200 gr / 7oz. prunes
  • 1 x tbsp honey
  • A little plain flour to dust the meat
  • 100 gr / 3.5oz. bacon, sliced finely
  • 2 x medium sized carrots, chopped roughly
  • 1 x onion, chopped roughly
  • 2 x cloves of garlic chopped roughly
  • The leaves of 4 sprigs of thyme chopped finely
  • 2 x bay leaves
  • 150 ml / 5fl. oz. Madeira
  • 150 ml / 5fl. oz. red wine
  • 200 ml / 6.5fl. oz. good quality chicken stock (no cubes please)
  • Salt and freshly ground black pepper
  • Some freshly chopped flat parsley leaves to serve

Instructions

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