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800g rabbit, jointed
1 cup dry white wine
2 medium onions, skinned and sliced
1 1/2 cups Chicken Stock or 1 1/2 cups
water and 2 chicken stock cubes
1 bay leaf
1 tbsp redcurrant jelly
6-8 peppercorns, according to taste
8 whole prunes, stoned
1/4 cup seedless raisins
1 tbsp malt vinegar
2 tbsp cornflour (cornstarch)
freshly milled black pepper
garnish - chopped parsley
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Method :
Marinate
rabbit overnight in the wine and onions. Discard the onions, place the
rabbit and wine marinade in a flameproof casserole, and add the chicken
stock, bay leaf, red currant jelly and peppercorns and bring to the
boil. Turn down the heat. Add the prunes and raisins, submerge them in
the cooking liquid, cover the casserole tightly and bake slowly for
about 1 1/2 hours until the rabbit is tender and the prunes and plump.
Remove from oven, lift out the rabbit and remove the bones. Set meat
aside and strain the cooking juices into a clean pan, retaining the
prunes and raisins. Blend cornflour (cornstarch) with vinegar to form a
smooth paste, add to juices and boil for 1-2 minutes, stirring all
the time until the sauce thickens. Arrange the rabbit, prunes and
raisins in the casserole and pour the thickened juices over. Garnish
with parsley.
Rabbit is low
in fat and easy to prepare.
Serves 4 - 6
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