Main Ingredients:

390ml/13fl oz hot water
40g/1 1/2oz dried cep mushrooms
1 rabbit, jointed into 6 pieces
salt and pepper
light olive oil to saute
2 red onions, peeled and quartered
125g/4oz pitted prunes
1/2 bottle red wine
210ml/7fl oz double cream

Cooking Preparation of the Recipe:

1. Pour the hot water over the cep mushrooms and set aside for 1 hour.
2. After an hour, season the rabbit joints with salt and pepper, heat the oil in a pan over high and cook until it starts to brown. Remove from the pan and put to one side.
3. Brown the onions in the pan and then place the mushrooms, along with the water, prunes and wine into the pan and heat for a minute.
4. Return the rabbit to the pan, bring it all to the boil and reduce to simmer. Cover and leave for 40-60 minutes, until the rabbit is tender and the prunes are sweet and gooey.
5. When it is ready, remove the rabbit and keep warm. Add the cream to the sauce, bring it back to the boil and reduce it all by one third. Season to taste, and serve the rabbit with the sauce poured over it, or return the rabbit to the pan and serve as a casserole.

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