Rabbit And Prune Casserole
- 1 rabbit, jointed
- 450 ml red wine
- 2 tablespoons white vinegar
- 6 peppercorns
- 2 bay leaves
- 1/2 teaspoon thyme
- 1 sprig rosemary
- 115 g prunes
- 60 g butter
- 45 g flour
- salt & pepper
- Marinate rabbit overnight in a mixture of, wine, vinegar, peppercorns, bay leaves, thyme, rosemary and prunes.
- Wipe the rabbit joints dry and lightly brown in butter.
- Transfer to a casserole dish and blend the flour into the remaining butter in the pan.
- Strain the wine mixture (put the prunes in the casserole and discard the herbs) add slowly to flour and butter, stirring over a low heat until the sauce thickens.
- Season to taste. Pour sauce over the rabbit and prunes, cover casserole and bake for 2 hours at 180 C.
- Cheers, Doreen Randal, Wanganui.
- New Zealand
rabbit, red wine, white vinegar, peppercorns, bay leaves, thyme, rosemary, prunes, butter, flour, salt
Taken from www.food.com/recipe/rabbit-and-prune-casserole-3628 (may not work)