Rabbit And Prune Casserole Recipe

Name: Rabbit And Prune Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

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

199

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 rabbit, jointed, 450 ml red wine, 2 tablespoons white vinegar, 6 peppercorns, and more.

Yes, Rabbit And Prune Casserole falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Rabbit And Prune Casserole

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