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Method :
Mix together the marinade ingredients. Put the rabbit in a strong polythene
bag, pour on the marinade and seal the top. Shake well and leave overnight. Soak the prunes overnight in the tea. Remove the rabbit from the marinade
and dry thoroughly. Reserve the marinade. Dry fry the bacon in a non-stick pan
until the fat runs. Melt the butter in the pan and brown
the rabbit on all sides. Remove it and set aside. Strain the prunes and set aside.
Stir in the flour, pour on the
strained rabbit marinade, the strained prune liquor, the wine and
chicken stock, stirring constantly. Add the rabbit, prunes and carrots and
season with salt and pepper. Transfer to a casserole, cover and
cook in the oven at 350F (180C), Gas 4 for 2
hours, or until the rabbit is tender. Taste and adjust the seasoning.
Serves 4
Serve with whole wheat noodles.
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