Rabbit, Prune and Bacon Casserole

3:10 pm on 12 June 2015

If you can’t find a rabbit, the recipe works well with chicken and pork too.


  • 1 x rabbit cut into 4 or 5 pieces
  • seasoned flour
  • olive oil
  • 1 onion diced
  • 1 carrot diced
  • 2 rashers smoked bacon, diced
  • ½ cup black olives
  • 8 prunes, halved
  • 1 tsp mustard powder
  • 330ml cider


Heat your oven to 180°C

Coat the rabbit pieces in seasoned flour, shake off excess.

Heat a heavy frying pan to a moderate temperature, add some oil to the pan and then carefully brown the floured rabbit pieces. When browned transfer to a casserole dish.

When all the rabbit is browned, add the onion, carrot, bacon, olives, prunes and mustard powder to the pan and cook, stirring frequently until the onions and carrots are softened and lightly browned.

Add the cider to the pan and bring to a low simmer. Take care to scrape all the pan brownings into the sauce.

Tip the sauce over the rabbit pieces, cover and cook for 40 – 50 minutes.

Let stand for 10 – 15 minutes before serving.

From Jesse Mulligan, 1–4pm

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