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From: ynnuf@clear.net.nz (Doreen Randal)
Newsgroups: rec.food.recipes
Subject: Rabbit and Prunne Casserole
Followup-To: rec.food.cooking
Date: 27 Sep 1999 05:36:23 -0600
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Xref: swen.emba.uvm.edu rec.food.recipes:36107

RABBIT AND PRUNE CASSEROLE
Source:- Two Hundred Years of New Zealand Cookery

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.

                            
Cheers, Doreen
Doreen Randal, Wanganui. New Zealand

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