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    You are in: Home / Recipes / Rabbit and Prune Casserole Recipe
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    Rabbit and Prune Casserole

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    Doreen Randal's Note:

    RABBIT AND PRUNE CASSEROLE Source:- Two Hundred Years of New Zealand Cookery

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Marinate rabbit overnight in a mixture of, wine, vinegar, peppercorns, bay leaves, thyme, rosemary and prunes.
    2. 2
      Wipe the rabbit joints dry and lightly brown in butter.
    3. 3
      Transfer to a casserole dish and blend the flour into the remaining butter in the pan.
    4. 4
      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.
    5. 5
      Season to taste. Pour sauce over the rabbit and prunes, cover casserole and bake for 2 hours at 180 C.
    6. 6
      Cheers, Doreen Randal, Wanganui.
    7. 7
      New Zealand
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    Nutritional Facts for Rabbit and Prune Casserole

    Serving Size: 1 (173 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 360.5
     
    Calories from Fat 111
    30%
    Total Fat 12.3 g
    19%
    Saturated Fat 7.7 g
    38%
    Cholesterol 32.0 mg
    10%
    Sodium 91.8 mg
    3%
    Total Carbohydrate 42.8 g
    14%
    Dietary Fiber 3.7 g
    15%
    Sugars 19.3 g
    77%
    Protein 2.4 g
    4%

    The following items or measurements are not included:

    rabbit

    rosemary

    Detailed Nutrition Values About Nutrition Info

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