Rabbit and Cider Stew with Prunes
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Ingredients
- 800 g rabbit, bone-in pieces
- 300 ml dry cider
- 200 ml chicken stock
- 1 onion
- 100 g pitted prunes
- 20 g butter
Nutrition (per serving)
- Calories
- 399 kcal
- Protein
- 43.2 g
- Carbohydrate
- 19.4 g
- of which sugars
- 13.7 g
- Fat
- 14.3 g
- of which saturates
- 6.2 g
- Fibre
- 2.3 g
- Salt
- 0.76 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the butter in a large flameproof casserole and brown the rabbit pieces all over, then set aside.
- 2
Fry the chopped onion in the same dish for 6 minutes until softened.
- 3
Return the rabbit to the dish, pour in the dry cider and chicken stock, and add the pitted prunes.
- 4
Bring to a simmer, cover and cook gently for 55-60 minutes until the rabbit is tender and pulling from the bone with no pink remaining.
- 5
Uncover and simmer for a further 5 minutes to slightly thicken the sauce.
- 6
Season to taste and serve with mashed potato or crusty bread.
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