Ingredients
-
1
-
450
-
2
-
6
-
2
-
1/2
-
1
-
115
-
60
-
45
-
-
-
-
-
Directions
Rabbit and Prune Casserole, RABBIT AND PRUNE CASSEROLE Source:- Two Hundred Years of New Zealand Cookery, Delicious method of preparing rabbit Quite simple for anyone short on prep time too Since I served it to my toddler, I omitted the salt until after it was served, then added fleur du sel on the adult plates only My little one thoroughly enjoys rabbit, and this version was a hit too I also baked it with additional sprigs of rosemary Yes, we had a tiny amount of leftovers, and the flavors certainly intensified over a few days in the fridge , This was the first time i have had rabbit and it was amazing The prunes were a nice touch and the recipe was fairly easy Rabbits Rule!
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Steps
|
1
Done
|
Marinate Rabbit Overnight in a Mixture of, Wine, Vinegar, Peppercorns, Bay Leaves, Thyme, Rosemary and Prunes. |
|
2
Done
|
Wipe the Rabbit Joints Dry and Lightly Brown in Butter. |
|
3
Done
|
Transfer to a Casserole Dish and Blend the Flour Into the Remaining Butter in the Pan. |
|
4
Done
|
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
Done
|
Season to Taste. Pour Sauce Over the Rabbit and Prunes, Cover Casserole and Bake For 2 Hours at 180 C. |
|
6
Done
|
Cheers, Doreen Randal, Wanganui. |
|
7
Done
|
New Zealand |
