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LOCATION: Recipes >> Variety Meats >> Rabbit Casserole 02

Print this Recipe    Rabbit Casserole 02

Rabbit and Prune Casserole

1 rabbit, jointed
450ml red wine
2 Tbs white vinegar
6 peppercorns
2 bay leaves
1/2 tsp thyme
small sprig rosemary
115g prunes
60g butter
45g flour
salt and 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.

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