- 1 rabbit
- 1 onion
- 3 garlic cloves
- 200 g bacon
- 250 g mushrooms
- 3 Tbs mustard
- 2 Tbs farine fluide*
- 1 cup dry white wine
- 1-2 cups stock/water
- 250 g prunes
- 3 Tbs EVO oil
- salt, pepper
Heat the oil in a large flameproof dish and brown the rabbit all over until golden – you may have to do this in batches.
In a separate bowl combine the wine with mustard and flour.
Pour in the dish, the mustard mixture.
Add the stock , the prunes, salt, pepper (don’t forget to put the rabbit back in the dish if you keep it aside).
For a particular taste, you can use prunes with pits.
Lower the heat to low, then cover and cook for 50 mins-1 hr, until the rabbit is totally tender.
Serve with potatoes or rice on the side.
* farine fluide is a flour used to thicken sauces, soups, gravies, stews…doesn’t go lumpy. Can be substitute with cornflour or whatever you use to thicken sauces.