Serves: 3/4 WW Points: 8
- 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
- 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.
- Dust the rabbit in the flour and a little seasoning and brown them in 5 more sprays of oil. Add them to the casserole.
- Pour the Vermouth into the saute pan and reduce, picking up all the residue from the pan.
- Add to the liquid from the saute pan to the casserole, with the carrots, celery, prunes, bay leaf and thyme.
- Mix well and add the chicken stock. It should just cover the contents. If not add a little hot water.
- Cook at 170c for 1.5 hours untill the rabbit is tender.