Rabbit with prunes in red wine

  • serves 4
  • Easy

A warming autumn one-pot of lean wild rabbit in a rich red wine sauce is the best way to try rabbit. Great for a special family meal or relaxed dinner with friends.



  • plain flour 2 tbsp
  • wild rabbit 1, jointed into 8 pieces
  • olive oil
  • garlic 1 bulb cut in half horizontally
  • rosemary 3 long sprigs, leaves stripped
  • smoked bacon lardons 200g
  • onion 1 large, finely chopped
  • anchovies in olive oil 4, drained and roughly chopped
  • red wine 750ml
  • pitted ready-to-soak prunes a large handful
  • lemon juice a splash


  • Step 1

    Heat the oven to 180C/fan 160C/gas 4. Put the flour in a large, strong polythene bag and add plenty of seasoning. Pop the rabbit portions into the bag and shake until well coated. Heat 3 tbsp oil in a large, flameproof casserole until very hot but not smoking. Add the rabbit with the garlic (cut-side down) and rosemary. Fry quickly until the rabbit is nicely browned on all sides, turning occasionally. Don’t allow the garlic to blacken or it will make the sauce bitter.

  • Step 2

    Turn down the heat a fraction, remove the rabbit with tongs and put to one side. Add the bacon to the pan and fry until nicely coloured. Then throw in the onion and anchovies and fry for a couple of minutes until the onion browns, stirring regularly.

  • Step 3

    Return the rabbit to the pan and immediately pour over the wine. Drop in the prunes and bring to a simmer. Season with plenty of black pepper, cover with a lid and cook in the oven for about 2¼ hours, or until the rabbit meat is meltingly tender but remains on the bone. Stir in a splash of lemon juice, adjust seasoning and serve with creamed potatoes and good Dijon mustard.

Nutritional Information

  • Kcals 518
  • Carbs 23.2g
  • Protein 34.9g
  • Fat 25.7g
  • Salt 2.14g
  • Fibre 2.1g