Rabbit and Prune Stew with Mashed Potatoes

This is a typically French way of eating rabbit.  I use two rabbits for six people. You should be able to get rabbit from your local butcher. Do ask them if they can source local wild rabbit for you.

Ingredients (Serves 6):

2 Rabbits, jointed
500ml red wine
2 carrots, peeled and roughly chopped
1 large onion, roughly chopped
2 garlic cloves, finely chopped
1 sprig of rosemary
10 sage leaves
1tbsp olive oil
20g butter
1tbsp flour
1tsp mustard powder
500ml chicken stock
100g soft pitted prunes, roughly chopped
1 swede, peeled and cut into 2cm pieces
2tbsp finely chopped flat-leaf parsley
Sea salt
Freshly ground black pepper

Mashed potatoes:
1kg potatoes, peeled and cut into quarters
40g butter
200ml warm milk
Sea salt

Freshly ground black pepper


1. Place the rabbit pieces in a bowl with the wine, carrots, onion, garlic, rosemary and sage. Season with salt and pepper. Leave to marinate for as long as you can – overnight is good, but if you only have 30 minutes, that’s fine too.
2. Remove the rabbits, vegetables and herbs and set the marinade liquid aside for use later. Heat the olive oil and butter in a casserole-type pan, then brown the rabbit a few pieces at a time and set them aside.
3. Once all the rabbit pieces have been browned, keep the saucepan on the heat and add the onion, carrot and garlic from the marinade. Cook gently for 5 minutes, stirring occasionally. Sprinkle on the flour and mustard powder and stir to combine.
4. Return the rabbit to the pan and pour in the marinade liquid. Add the stock, the prunes and swede, season well and simmer for 30 minutes more. Sprinkle with the parsley and serve with plenty of mashed potato.
To make the mashed potatoes:
5. Boil the potatoes in salted water until tender.

Butter and milk and season to taste.

Romilla Arber, Honesty Group & Cookery School

This recipe comes from the award-winning cookbook What’s for Dinner? Second Helpings by Romilla Arber. The proceeds from the book sales help fund Romilla’s Food Education Trust that awards grants to schools, groups and institutions to help them promote the benefits of home cooking.

Romilla also runs the Honesty Cookery School near Newbury, Honesty Coffee Shops in Lambourn, Kingsclere and Inkpen and The Crown & Garter pub in Inkpen.


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