RABBIT AND PRUNE CASSEROLE

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Rabbit and Prune Casserole image

Make and share this Rabbit and Prune Casserole recipe from Food.com.

Provided by Doreen Randal

Categories     Rabbit

Yield 4 serving(s)

Number Of Ingredients 11

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

Steps:

  • 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

Nutrition Facts : Calories 360.6, Fat 12.4, SaturatedFat 7.7, Cholesterol 32.1, Sodium 91.9, Carbohydrate 42.8, Fiber 3.8, Sugar 19.4, Protein 2.4

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