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Today's Special Recipes

Slow cooked rabbit stew
  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.
  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.
  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.
  1. 140g prunes
  2. 50ml brandy
  3. 50g soft brown sugar
  4. 2 rabbits , jointed
  5. plain flour , for dusting
  6. 1 tbsp vegetable oil
  7. 3 rashers smoked streaky bacon , sliced into thin strips
  8. 2 carrots , chopped
  9. 1 onion , chopped
  10. 2 celery sticks, chopped
  11. 1 garlic clove , crushed
  12. 2 thyme sprigs
  13. 1 bay leaf
  14. 150ml red wine , the best you can afford
  15. 250ml chicken stock
  16. chopped parsley and wild rice, to serve

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