Casserole of Rabbit with Prunes

Cut the rabbit into good serving chunks cutting the back legs in to two, and reserve the forelegs and other trimmings to make a stock  Picture  . Make a brown rabbit stock  Recipe   using the rabbit pieces rather than chicken. Put a dozen prunes into a bowl of water and soak for an hour or so.

Peel and finely chop the shallots, soften in a tablespoonful of olive oil in a frying pan and use a slotted spoon to remove and add to an ovenproof casserole. Make some flour seasoned with salt and pepper, douse the rabbit pieces in the flour, lightly brown in a further tablespoonful or so of olive oil and transfer to the casserole. Cut the bacon into chunky lardons, quickly brown and add to the casserole.

Use the stock to deglaze the frying pan and add to the casserole. Drain the prunes, cut in half, stone and add to the casserole (do not get tempted to add the prune juice). Cook in the oven at 325°F/170°C/Reg3 covered turning about half way through  Picture  .

Meanwhile prepare the vegetables, put on to serving dishes, put the rabbit on top and spoon over some jus, prunes and lardons  Zoom  .