Prep 0 mins
Cook 0 mins
RABBIT AND PRUNE CASSEROLE Source:- Two Hundred Years of New Zealand Cookery
- 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
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!
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.
This was the first time i have had rabbit and it was amazing. The prunes were a nice touch and the recipe was fairly easy. Rabbits Rule!