Recipe: Rabbit with Prunes and Mustard

Rating: 4.9 stars based on 1074 reviews


  • 675g (1.5lb) rabbit pieces.
  • 1 tbsp plain flour.
  • 1 tbsp each vegetable oil & butter (softened).
  • 1 onion (finely chopped).
  • 175g (6 oz) ready-to-eat dried prunes.
  • 100g (4 oz) fromage frais.
  • 1 tbsp Dijon mustard.
  • Seasoning to taste.


  • Place rabbit pieces in a paper or polythene bag with the flour and shake to coat evenly.
  • Heat oil and butter in a large pan and fry rabbit until golden brown all over.
  • Add onions and prunes to pan and pour over just enough water to cover.
  • Season generously and simmer for 45 minutes until rabbit is tender.
  • Remove the rabbit with a slotted spoon and keep warm. Stir fromage frais and mustard into the pan and simmer until reduced slightly.
  • Spoon the sauce over the rabbit and serve with mashed potatoes and broccoli or green beans.


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