One medium-sized rabbit, jointed, should weigh about 1.1 kg (2 1/2 lb). If you are using smaller joints to make up this total weight, cut down the cooking time accordingly.
6 rabbit joints, total weight about 1.1 kg (2 1/2 lb) 12 prunes
450 ml (15 fl oz) can dry cider
2 medium onions, skinned and sliced 30 ml (2 tbsp) wholegrain mustard
4 bay leaves
salt and pepper
60 ml (4 tbsp) plain flour
30 ml (2 tbsp) vegetable oil
15 g (1/2 oz) butter
450 g (1 lb) parsnips, peeled and cut into chunks
397 g (14 oz) can red kidney beans, drained
1. Rinse and dry the rabbit joints. Put in a large bowl with the prunes, cider, onions, mustard, bay leaves and 450 ml (15 fl oz) water. Season, then stir gently to mix. Cover tightly and refrigerate overnight.
2. The next day, lift rabbit joints out of marinade and dry. Toss in flour. Heat oil and butter in a large flameproof casserole, add joints and fry until brown.
3. Sprinkle any remaining flour into the casserole. Pour in the marinade, reserving the prunes. Add the parsnips. Bring to the boil and cover tightly.
4. Bake at 180°C (350°F) mark 4 for about 40 minutes. Add the prunes and beans, cover again and bake for a further 20 - 30 minutes or until everything is tender.
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