Rabbit And Prune Casserole

Rabbit and prune casserole source:- two hundred years of new zealand cookery

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 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.

Cheers , doreen randal , wanganui.

New zealand.

rabbit, red wine, white vinegar, peppercorns, bay leaves, thyme, rosemary, prunes, butter, flour, salt & pepper