Sweet and Sour Rabbit with Prunes
|Rabbit||2 Pound, cut into serving pieces (1 kg)|
|Onion||1 Large, peeled and sliced|
|Dry white wine||1⁄2 Pint (300 ml)|
|Chicken stock||1⁄2 Pint (300 ml)|
|Redcurrant jelly||2 Tablespoon|
|Prunes||8 , stoned|
|Seedless raisins||2 Ounce (50 g)|
|Corn flour||2 Teaspoon|
|Malt vinegar||1 Tablespoon|
|Freshly ground black pepper||To Taste|
|Almonds||2 Tablespoon, fried (as required)|
1) In a large bowl, place the rabbit pieces and onion, pour in the wine and allow to marinate overnight.
2) Preheat the oven to 180°C/350°F or Gas Mark 4.
3) In a flameproof casserole dish, transfer the rabbit and wine; discard the onion.
4) Stir in the chicken stock, bay leaf and redcurrant jelly, bring to a boil.
5) Stir in the prunes and raisins, mix thoroughly.
6) Cover and cook in the preheated oven for 1 1/2 hours, or until the rabbit is tender.
7) Remove the rabbit from the casserole, remove and discard the bones.
8) If you wish to freeze the recipe do it at this stage. Transfer the cooled rabbit and sauce to a freezer friendly container, seal, label and freeze.
9) If using the frozen dish, reheat in the covered container in a preheated oven at 180°C/350°F or Gas Mark 4 for 1 hour, or until thoroughly heated.
10) On a warm serving dish, transfer the rabbit, prunes and raisins, keep hot.
11) Blend the cornflour and vinegar to a paste and stir into the sauce.
12) In a saucepan, transfer the sauce mixture and boil for 1 to 2 minutes.
13) Season with the salt and pepper to taste, then pour over the rabbit.
14) Sprinkle with fried almonds and serve the Sweet and Sour Rabbit with Prunes hot.