Ingredients
- 12 prunes, stoned
- 1/3 cup brandy
- 1/2 cup red wine
- 1 farmed rabbit
- 125g smoked streaky bacon, diced
- 30g butter
- 12 pickling onions, peeled
- 1 tbsp plain flour\
- 2 cups hot chicken stock
- 1 sprig thyme
- salt
- freshly ground black pepper
- 1 tbsp sugar
- 1/4 cup water
- 1 tbsp red-wine vinegar
Method
Soak prunes for 1 hour in brandy and red wine. Joint rabbit, dividing each hind leg into two pieces. Set kidneys aside. Cut saddle into 3-4 pieces.
Preheat oven to 160C. In an enamelled, cast-iron casserole big enough to hold rabbit, saute bacon gently until golden. Lift out bacon and reserve. Add butter to bacon fat and cook rabbit in batches until golden brown. Transfer browned pieces to a plate until all are done. Seal kidneys briefly in the same pan, then transfer to the plate with rabbit pieces. Add onions to fat in pan and cook, turning, until coloured all over, then remove to a plate. Add flour to pan and stir and scrape until browned, about 3 minutes. Tip in hot stock and stir vigorously to loosen all crusty bits to make the beginnings of a sauce.
Put the back legs and saddle pieces into casserole with thyme, bacon, salt and pepper. Cover with buttered baking paper and then the lid and cook in oven for 45 minutes. Add onions and forelegs and their juice, then add prunes and their soaking liquor. Re-cover casserole with paper and lid and return to oven.
Heat sugar and water in a small saucepan until it turns a golden caramel colour. Add vinegar, mix and warm until dissolved. Add to casserole and stir through. Taste and adjust seasoning. Add kidneys to casserole, then cover with buttered paper again and continue to cook until tender - at least 30 minutes, maybe longer.
Serve with mashed potato or parsnip.
This recipes is featured in the book, Autumn which is available now in all good bookstores RRP $34.95. To order direct call 1300 656 059 or visit www.smh.com.au/store
