Baked fruity autumn pudding
This pudding is bursting with autumn flavours, and can be made up to a day ahead - just reheat in the microwave
Rabbit stew
- Preparation and cooking time
- Prep:
- Cook:
- More effort
- Serves 4
Skip to ingredients
- 140g prune
- 50ml brandy
- 50g soft brown sugar
- 2 rabbitsjointed
- plain flourfor dusting
- 1 tbsp vegetable oil
- 3 rashers smoked streaky baconsliced into thin strips
- 2 carrotschopped
- 1 onionchopped
- 2 celerysticks, chopped
- 1 garlic clovecrushed
- 2 thymesprigs
- 1 bay leaf
- 150ml red winethe best you can afford
- 250ml chicken stock
- chopped parsleyand wild rice, to serve
Nutrition: per serving
- kcal607
- fat21g
- saturates7g
- carbs36g
- sugars31g
- fibre4g
- protein61g
- salt1.12glow
Method
step 1
Heat oven to 150C/130C fan/gas 2. Put the prunes in a bowl with the brandy and brown sugar, stir, then set aside to soak.
step 2
Dust the rabbit in the flour. Heat the oil in a large flameproof dish and brown the rabbit all over until golden – you may have to do this in batches. Set the rabbit aside. Add the bacon, vegetables, garlic and herbs to the dish and fry for 5 mins until starting to colour.
step 3
Pour in the red wine and scrape all the goodness off the bottom of the dish. Add the chicken stock and put the rabbit back in the dish with the boozy prunes, then cover and cook for 2 hrs, stirring occasionally, until the rabbit is totally tender. Serve scattered with parsley and wild rice on the side.
