Recipe by Doreen Randal
RABBIT AND PRUNE CASSEROLE Source:- Two Hundred Years of New Zealand Cookery
Top Review by Bianca
Extremely tasty recipe. I did rabbit before and was very unsatisfied thinking that rabbitmeat is just not tender. But no, not when it has been soaked in tasty redwine overnight. Try it! You'll love it!
- 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
Directions See How It's Made
- 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