1.2 kg rabbit, jointed
1 cup plain flour, seasoned
200 g speck, cut into 2 cm cubes
1 onion, cut into 2 cm pieces
2 carrots, cut into 2 cm pieces
1 garlic clove, crushed
2 sprigs fresh thyme
1 bay leaf
1 cup pitted prunes
¼ cup brandy
¼ cup brown sugar
1 cup red wine
2 cups salt-reduced chicken stock
1 cup Sicilian olives
- Rinse rabbit and pat dry with paper towel. Toss pieces in seasoned flour. Place 1 tablespoon oil in a heavy-based pan, place over medium heat. Add rabbit and cook for 2 min each side until golden, remove and set aside.
- Add speck to pan and cook for 4 min. Add onion, carrot, garlic, thyme and the bay leaf and cook for another 2-3 min.
- Add prunes, brandy, sugar, wine and stock, then return the rabbit to the pan with the juices. Bring to simmering point. Cover and reduce the heat to very low. Cook for 2 hr, stirring occasionally. Add more liquid if required.
- Stir in olives and cook for a further 30-35 min, until rabbit is tender. Serve with mashed potato or cooked macaroni, carrots and peas. Garnish with chopped fresh parsley.