Rabbit and Prunes in White Wine

2. Heat the oil in a flame-proof casserole and brown the meat gently on all sides. Remove to a plate.

3. Add a little more oil if necessary and fry the onion and lardons until soft and the onion turns golden.

4. Add the garlic and the leftover flour, stir and cook for 1 minute. Add the wine and prunes, bring to the boil then return the rabbit to the casserole.

5. Reduce the heat, cover and cook very gently over a low heat for 1? hours. Alternatively, cook in a preheated 170C/325F/gas mark 3 oven for 1? to 2 hours or until tender.

6. Check the sauce before serving. If it is too thin, remove the rabbit and boil to reduce to a syrupy consistency. Season with salt and pepper if necessary.

Serve with red Camargue rice.