Rabbit and Prune Casserole

• rabbit, jointed↗1
• red wine↗450 ml
• white vinegar↗2 tablespoons
• peppercorns↗6
• bay leaves↗2
• thyme↗1⁄2 teaspoon
• sprig rosemary↗1
• prunes↗115 g
• butter↗60 g
• flour↗45 g
• salt & pepper

Step-by-step instructions

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