Ingredients

• Boned flesh of a wild rabbit
• 2 onion shallots, sliced
• 10 soft Agen prunes, sliced in half
• 1 large stick celery chopped
• 1 large carrot, peeled and chopped in largish chunks
• 10 chestnut mushrooms thickly sliced
• 2 cloves of garlic, finely chopped
• 500ml chicken stock
• 50ml dry white Vermouth
• 2 sprigs of thyme
• 1 bay leaf
• 1 tsp flour
• salt and pepper
• 10 sprays 1cal olive oil

Method

1. Heat a non-stick saute pan and add 5 sprays of oil. Gently saute the shallots and garlic until soft a slightly browned. Add them to a casserole dish.
2. Dust the rabbit in  the flour and a little seasoning and brown them in 5 more sprays of oil. Add them to the casserole.
3. Pour the Vermouth into the saute pan and reduce, picking up all the residue from the pan.
4. Add to the liquid from the saute pan to the casserole, with the carrots, celery, prunes, bay leaf and thyme.
5. Mix well and add the chicken  stock. It should just cover the contents. If not add a little hot water.
6. Cook at 170c for 1.5 hours untill the rabbit is tender.