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Slow-cooked rabbit stew
- 140g prunes
- 50ml brandy
- 50g soft brown sugar
- 2 rabbits , jointed
- plain flour , for dusting
- 1 tbsp vegetable oil
- 3 rashers smoked streaky bacon , sliced into thin strips
- 2 carrots , chopped
- 1 onion , chopped
- 2 celery sticks, chopped
- 1 garlic clove , crushed
- 2 thyme sprigs
- 1 bay leaf
- 150ml red wine , the best you can afford
- 250ml chicken stock
- chopped parsley and wild rice, to serve
Directions:View on BBC Good Food
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