Rabbit and Prune Casserole

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

Directions

1. 1

   Marinate rabbit overnight in a mixture of, wine, vinegar, peppercorns, bay leaves, thyme, rosemary and prunes.

2. 2

   Wipe the rabbit joints dry and lightly brown in butter.

3. 3

   Transfer to a casserole dish and blend the flour into the remaining butter in the pan.

4. 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. 5

   Season to taste. Pour sauce over the rabbit and prunes, cover casserole and bake for 2 hours at 180 C.

6. 6

   Cheers, Doreen Randal, Wanganui.

7. 7

   New Zealand