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Rabbit Casserole With Prunes

Yield: 2 servings

Ingredients and directions for this recipe

1/4 Brown onion
1 Clove garlic
1 Sprig thyme
1/2 tb Peanut oil
2 Rabbit hind legs
1 ts Tomato paste
1/2 c Red wine
1 c Boiling water
10 Prunes; pitted
Salt and freshly ground
-black pepper
2 Carrots
1 tb Chopped parsley

Dice onion. Crush garlic and finely slice thyme.

Heat oil in a non-stick saucepan and brown rabbit pieces on both sides. Add
thyme and onion to pan and stir for 1 minute before adding tomato paste,
garlic and wine. Bring to the boil, add boiling water and prunes and season
with salt and pepper. Lower to a simmer, cover and cook for 1 hour.

Add carrots, cover pan and cook for a further 30 minutes. Check that the
rabbit is tender, and cook a little longer if necessary.

Stir in parsley and serve.

See also:
Previous recipe Rabbit Cake (hasen Kucka)
Next recipe Rabbit Chasseur

Or try one of these recipes:
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