Rabbit and Prune Casserole

Recipe by Doreen Randal
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READY IN:
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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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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