Rabbit and Prune Casserole
- Ingredients:
- 11
- Serves:
-
4
ingredients
- 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
- 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
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Reviews
-
Delicious method of preparing rabbit. Quite simple for anyone short on prep time too. Since I served it to my toddler, I omitted the salt until after it was served, then added fleur du sel on the adult plates only. My little one thoroughly enjoys rabbit, and this version was a hit too. I also baked it with additional sprigs of rosemary. Yes, we had a tiny amount of leftovers, and the flavors certainly intensified over a few days in the fridge.