Rabbit and Prune Casserole

Rabbit and Prune Casserole


  • 1 rabbit, jointed
  • 450ml red wine
  • 2 Tbs white vinegar
  • 6 peppercorns
  • 2 bay leaves
  • 1/2 tsp thyme
  • small sprig rosemary
  • 115g prunes
  • 60g butter
  • 45g flour
  • salt and pepper


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.

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