rabbit with Agen prunes in red wine – serves 4

2 rabbits, jointed
4 carrots, roughly chopped
3 celery sticks, roughly chopped
200g dry cure unsmoked bacon lardons
16 shallots, peeled and left whole
200g Agen prunes
25ml olive oil
25g butter
bouquet garni, (rosemary, thyme and bay leaf)
750ml red wine
500ml chicken stock
3 tbsp seasoned plain flour

Coat the rabbit pieces in seasoned flour

Melt the oil and butter together in a large casserole and brown the rabbit. Remove to a plate

Add the shallots, bacon, carrots and celery and saute for 5 minutes until vegetables are starting to brown.

Return the rabbit to the pan, add the prunes, bouquet garni, wine and enough chicken stock to cover

Season, cover the pan and simmer for 60 minutes.

Serve with mashed potatoes