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Slow-Cooked Rabbit Stew
Ingredients
  • 140g prune
  • 50ml brandy
  • 50g soft brown sugar
  • 2 rabbits, jointed
  • plain flour, for dusting
  • 1 tbsp vegetable oil
  • 3 rashers smoked streaky bacon, sliced into thin strips
  • 2 carrots, chopped
  • 1 onion, chopped
  • 2 celery sticks, chopped
  • 1 garlic clove, crushed
  • 2 thyme sprigs
  • 1 bay leaf
  • 150ml red wine, the best you can afford
  • 250ml chicken stock
  • chopped parsley and wild rice, to serve
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