Rabbit And Prune Casserole

Ingredients

• Servings: 4
• 1 rabbit, jointed
• 450 ml red wine
• 2 tablespoons vinegar
• 6 peppercorns
• 2 bay leaves
• 1/2 teaspoon thyme
• 1 sprig rosemary
• 115 g prunes
• 60 g butter
• 45 g flour
• salt & pepper

Recipe

• 1 marinate rabbit overnight in a mixture of, wine, vinegar, peppercorns, bay leaves, thyme, rosemary and prunes.
• 2 wipe the rabbit joints dry and lightly brown in butter.
• 3 transfer to a casserole dish and blend the flour into the remaining butter in the pan.
• 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 season to taste. pour sauce over the rabbit and prunes, cover casserole and bake for 2 hours at 180 c.
• 6 cheers, doreen randal, wanganui.
• 7 new zealand