RABBIT WITH PRUNES
Yield 2
Number Of Ingredients 8
Steps:
- Soak the Romertopf. Wash the meat. Dry and season. Put the meat into the Romertopf, place the prunes around it and add the by leaf. Pour over the Rose. Cover the Romertopf and place into a cold oven, then cook at 200°C (400°F, Gas Mark 6) for about an hour. Pour the cream over the rabbit, knead the flour and butter together and add to casserole as thickening. Serve with rice or potatoes and a glass of Rose wine.
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