Rabbit And Prune Casserole Recipes

RABBIT AND PRUNE CASSEROLE

Steps:

• 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.
• Cheers, Doreen Randal, Wanganui.
• New Zealand

RABBIT WITH CIDER IN PRUNES

Steps:

• Dust rabbit joints in flour.
• Wrap each piece in strip of bacon, securing with toothpick.
• Heat oil in large saucepan.
• Gently sauté onion & garlic.
• Transfer to flameproof casserole dish.
• Brown rabbit in frypan.
• Add these to casserole.
• Pour cider (or wine) & stock over rabbit.
• Add herbs & seasoning.
• Gently heat until barely simmering.
• Cover & continue to simmer very gently for 1 - 1 1/2 hours until rabbit is tender.
• Add prunes 15 minutes before time is up.
• To serve place rabbit pieces on shallow platter.
• Quickly boil the sauce to reduce & thicken.
• Stir in 1 - 2 Tblsp of cream OR butter if using.
• Pour sauce all over the rabbit and strew with croutons & chopped parsley.
• Serve.

RABBIT WITH PRUNES

Steps:

• In a small glass or ceramic bowl, macerate the prunes in the cognac for at least 1 hour.
• In another bowl, combine the rabbit, olive oil, thyme, bay leaves and enough white wine to cover, and chill mixture, covered, overnight.
• Transfer rabbit with a slotted spoon to a plate, reserving marinade.
• Pat it dry and season.
• Brown rabbit in butter over moderately-high heat and transfer with a slotted spoon to a plate.
• Add onion and cook until softened.
• Add rabbit and any juices that have accumulated and 2 tblsps flour, and cook mixture, turning rabbit to coat with flour, for 3 minutes.
• Add marinade, 1/3 of prunes, including 1 tblsp of cognac, broth, garlic, shallot, tomato paste and season.
• Bring to the boil and simmer, covered, for 20-25 minutes, or until rabbit is tender.
• Add reserved liver, chopped, and simmer 5 minutes.
• Transfer rabbit and prunes with slotted spoon to a plate.
• Skim cooking liquid, strain it into another pot and add crème fraiche, rabbit, prunes, and remaining prunes and season to taste.
• Simmer until rabbit is heated through.