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Marinated Rabbit With Prunes Recipes
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Ingredients : |
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1
225 g
425 ml
100 g
2.5 cm
25 g
2
tablespoons
150 ml
150 ml
2 medium
Marinade
150 ml
1
2
2
tablespoons
6
1 teaspoon |
young
rabbit, jointed
prunes
strained
tea
streaky
bacon, rind removed, cut into 1 inch
squares
butter
flour
red wine
chicken
stock
carrots,
thinly sliced
salt and
pepper
red wine
large
onion, chopped
bay
leaves, crumbled
vegetable
oil
juniper
berries, lightly crushed
dried
thyme
a few
parsley stalks |
Method :
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Mix together the marinade ingredients.
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Put the rabbit in a strong polythene
bag, pour on the marinade and seal the top.
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Shake well and leave overnight.
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Soak the prunes overnight in the tea.
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Remove the rabbit from the marinade
and dry thoroughly.
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Reserve the marinade.
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Dry fry the bacon in a non-stick pan
until the fat runs.
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Melt the butter in the pan and brown
the rabbit on all sides.
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Remove it and set aside.
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Strain the prunes and set aside.
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Stir in the flour, pour on the
strained rabbit marinade, the strained prune liquor, the wine and
chicken stock, stirring constantly.
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Add the rabbit, prunes and carrots and
season with salt and pepper.
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Transfer to a casserole, cover and
cook in the oven at 350oF (180oC), Gas 4 for 2
hours, or until the rabbit is tender.
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Taste and adjust the seasoning.
Serves 4
Note : Serve with whole wheat noodles.
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