Ingredients

Before you start

Ask the butcher to cut the rabbit into pieces.

Put the serving plates in the oven at the lowest setting about 10 min before serving so they are warm.

Method

1. In a small bowl, soak the prunes in a small amount of luke-warm water to soften them. Set aside.
2. Heat the oil and butter in a pan over high heat. Coat the rabbit pieces with the flour, then add them to the pan. Sauté the pieces thoroughly on each side until golden-coloured, about 10 min. Season with salt and pepper, then take the pieces out of the pan and set them aside.
3. Coarsely chop the onion, garlic and rosemary, then add them to the pan. Cook 2-3 min over medium heat, taking care not to let them burn. Add salt and pepper. Pour in the wine, then scrape the bottom to remove any meat juices.
4. Put the rabbit pieces back into the pan, add the bay leaf and pour warm water into the pan to a depth of about ½ cm. Bring the liquid to a boil, then lower the heat, cover and simmer over low heat about 40 min. Turn the pieces occasionally, adding some water if necessary to keep a moist environment.
5. Drain the prunes, then add them to the pan. Continue to cook, covered, until the rabbit is very tender and the meat falls from the bone, about 40 additional min. Remove the bay leaf then serve the stew on the warmed plates.

Recommended side dishes

• Short Cut Pasta (side dish)
• Potato and Celeriac Purée
• Rosemary Potatoes
• Baked Sweet Potatoes with Rosemary