Rabbit and prune casserole recipe
 Rabbit is a sustainable meat and works well in a casserole. 200g/7oz ready-to-eat prunes, stones removed6 tbsp brandy50g/1¾oz butter1 tbsp vegetable oil2 rabbits, each skinned and jointed into 6 pieces8 streaky bacon rashers, cut into 2cm/¾in pieces2 large long shallots, sliced lengthways2 tbsp plain flour200ml/7fl oz dry white wine or cider500ml/18fl oz chicken stock1 tbsp Dijon mustard2 tsp wholegrain mustard1 bay leaf1 small bunch fresh thyme100ml/3½fl oz double creamsea salt and freshly ground black pepper2 tbsp chopped flatleaf parsley, to garnishFrench bread or Gruyère croûtons, to serve 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 croûtons, to serve Method 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 croûtons. 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. 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. 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. 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. 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. 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. 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 croûtons. 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 croûtons.