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Rabbit And Prune Casserole

Ingredients
  Wild rabbit 2 1⁄2 Pound
  Shallots 3
  Bay leaf 1
  Dry white wine 1⁄2 Pint
  Carrots 3
  Pork rasher belly 8 Ounce
  Plump prunes 4 Ounce
  Red currant jelly 2 Tablespoon
  Hot chicken stock 1⁄2 Pint
  Salt To Taste
  Ground black pepper To Taste
Directions

GETTING READY
1) Preheat the oven to 325F.
2) Clean the rabbit. Slice them neatly into pieces discarding small the bones.
3) Transfer the rabbit into a shallow dish. Add in a sliced shallot along with a bay leaf. Add in the wine. Mix and cover the dish. Let the rabbit marinate overnight.

MAKING
4) Take the rabbit pieces out from the marinade and transfer into a casserole.
5) Derind the pork rashers and slice into strips. Stone the prunes and fill their cavities with some of the sliced pork. Add in the carrots, shallots and the belly pork into the casserole.
6) Strain the marinade into the casserole.
7) Add in the red currant jelly into the stock. Mix well and pour over the rabbit.
8) Cover the casserole tightly. Place the dish in the centre rack and bake for 1 1/2 hours or till the rabbit becomes soft.
9) Scrub the potatoes but keep their skin on. Bake them.

SERVING
10) Serve the Rabbit and Prune Casserole with the cooked potatoes on the side.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Meat
Interest: 
Everyday, Healthy
Preparation Time: 
120 Minutes
Cook Time: 
90 Minutes
Ready In: 
210 Minutes
Servings: 
8

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