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Season the rabbit legs well all over. Heat a little oil in a casserole or large, heavy pan with a lid and fry the rabbit legs until they are lightly browned all over. Add the shallots and carrots and fry briefly then add the bay leaves, thyme, prunes and white wine and bubble everything for a minute. Add enough chicken stock to cover the rabbit legs and bring the contents of the pan to a simmer. Cover and cook for 11/2 hours.
Take off the lid and turn the heat up a little to reduce the liquid a little. Taste it, when the sauce has a good strong flavour it is ready. Serve with mash or pasta.
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