Rabbit And Prune Casserole Recipes

SLOW-COOKED RABBIT STEW

Steps:

• Heat oven to 150C/130C fan/gas 2. Put the prunes in a bowl with the brandy and brown sugar, stir, then set aside to soak.
• Dust the rabbit in the flour. Heat the oil in a large flameproof dish and brown the rabbit all over until golden - you may have to do this in batches. Set the rabbit aside. Add the bacon, vegetables, garlic and herbs to the dish and fry for 5 mins until starting to colour.
• Pour in the red wine and scrape all the goodness off the bottom of the dish. Add the chicken stock and put the rabbit back in the dish with the boozy prunes, then cover and cook for 2 hrs, stirring occasionally, until the rabbit is totally tender. Serve scattered with parsley and wild rice on the side.

RABBIT AND PRUNE CASSEROLE

Steps:

• Marinate rabbit overnight in a mixture of, wine, vinegar, peppercorns, bay leaves, thyme, rosemary and prunes.
• Wipe the rabbit joints dry and lightly brown in butter.
• Transfer to a casserole dish and blend the flour into the remaining butter in the pan.
• Strain the wine mixture (put the prunes in the casserole and discard the herbs) add slowly to flour and butter, stirring over a low heat until the sauce thickens.
• Season to taste. Pour sauce over the rabbit and prunes, cover casserole and bake for 2 hours at 180 C.
• Cheers, Doreen Randal, Wanganui.
• New Zealand

RABBIT AND PRUNE CASSEROLE

Steps:

• Put the prunes in a small saucepan and pour in the brandy. Bring to a simmer over a medium heat, turning the prunes regularly, then set aside.
• Melt half the butter with the oil in a large frying pan. Season the rabbit all over and fry in batches for 3-4 minutes on each side, until golden brown. Transfer the rabbit to a large flameproof casserole dish.
• Fry the bacon in the same pan for 4-5 minutes, or until the fat is crisp, adding a little extra oil if necessary. Scatter it over the rabbit. Preheat the oven to 180C/160C Fan/Gas 4.
• Melt the remaining butter in the frying pan and gently fry the shallots for 5-6 minutes, or until softened, stirring regularly.
• Stir the flour into the pan and cook for a few seconds before slowly adding the wine and half the stock, stirring continuously until the sauce thickens. Add the mustards, bay leaf and thyme. Bring to a gentle simmer and season with a little salt and lots of pepper. Carefully pour the stock mixture into the casserole dish, along with the remaining stock, and bring everything to a simmer.
• Remove the casserole dish from the heat, cover with greaseproof paper and put the lid on. Bake for 1½-2 hours, or until the meat is very tender, contains no trace of pink and is starting to fall off the bone. Test the rabbit with a knife; if it doesn't slide in easily, return the casserole to the oven.
• Place the casserole back on the hob, remove the lid and stir in the cream, prunes and brandy. Simmer gently for a few minutes, until the prunes are hot, stirring carefully so the rabbit doesn't completely fall apart. Adjust the seasoning if needed, scatter with the parsley and serve with bread or Gruyère croutons.

RABBIT IN RED WINE WITH PRUNES

Steps:

• Simmer the prunes over low heat in one cup wine for 20 minutes. Set aside.
• Chop the bacon into half-inch strips. Saute in a large casserole until golden. Remove with a slotted spoon and drain on paper towels.
• Empty out the bacon fat. Add the peanut oil and heat. Dredge the pieces of rabbit lightly with flour and brown them, a few at a time, in the oil. Add the leeks and carrots. Brown lightly, then add the garlic and cook for two minutes, stirring.
• Return the rabbit pieces to the pan. Add the prunes, with their juice, the remaining wine and the chicken stock. Season with thyme and pepper. Simmer, covered, for 20 minutes. Add the bacon and continue cooking for 10 minutes, or until the rabbit is tender. If the stew is too dry, add a little stock or water.

RABBIT CASSEROLE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Season rabbit bones with mirepoix base, and place in a 9x13 inch baking dish or similar. Roast for 30 minutes, or until browned and fragrant.
• Remove rabbit bones to a saucepan, and add enough water to cover by about 1 inch. Bring to a boil, then cook over medium-high heat until the liquid is reduced by half to provide a stock for the recipe. This will take up to 30 minutes depending on the size of your pan.
• Mix the flour, salt, and pepper. Coat rabbit pieces with the seasoned flour. Heat 1 tablespoon of oil in the dish used to bake the rabbit bones. Cook rabbit pieces over medium-high heat, or in the oven, just until evenly browned on the outside.
• Remove rabbit pieces, and add the carrots, onion, leek, turnip and potatoes. Add bacon, and if necessary, a little more oil. Place the rabbit pieces over the vegetables. Mix together your homemade rabbit stock and tomato puree; pour into the baking dish. Cover tightly with aluminum foil or a lid. Reduce the oven temperature to 350 degrees F (175 degrees C).
• Bake the rabbit casserole for about 1 hour, or until rabbit is cooked through. Adjust the seasonings to taste. If you wish to use the chocolate, mix it in at this time.
• Heat 2 tablespoons of oil in a large skillet over medium-high heat. Trim the crusts from the bread slices, and slice in half diagonally or into cubes. Fry bread in oil until lightly browned.
• Serve casserole in the pan, topped with fried bread (or croutons) and sprinkled with chopped parsley.

PORK AND PRUNE CASSEROLE

Steps:

• Bring the stock to the boil, pour over the prunes and leave to soak for about 12 hours.
• Coat the pork in the seasoned flour.
• Heat the oil in a large saucepan and brown the pork and remove from the pan.
• Strain the stock from the prunes put the prunes to one side.
• Gradually add the stock to the pan and deglaze.
• Put the pork, prunes and stock into a slow cooker (already switched on for 20 minutes or so) or into a casserole dish (having preheated the oven to 180°C) and add the bay leaves.
• Cook in the slow cooker for 6 - 8 hours or cook in the oven for 11/2 - 2 hours until the meat is tender.
• Strain the meat and prunes from the juices and keep warm, remove the bay leaves.
• Put the juices into a pan and bring to the boil, add the redcurrant jelly and stir until melted.
• Mix the cornflour with 1 - 2 tbsp water (depending on how much cornflour is used) into a smooth paste and add to the juices stirring constantly.
• Add the meat and prunes to the sauce to heat through.
• Season and serve.

LAPIN SAUTE AUX PRUNEAUX (SAUTEED RABBIT WITH PRUNES)

Steps:

• In a mixing bowl, combine the rabbit pieces, carrots, onions, celery, vinegar, wine, parsley, thyme, bay leaf, salt and pepper. Cover and refrigerate. Let stand overnight or up to 24 hours, turning the pieces occasionally.
• Drain and reserve the strained liquid. Reserve the rabbit pieces and vegetables, but discard the parsley, thyme and bay leaf.
• Heat the oil and butter in a heavy casserole and add the rabbit pieces. Cook until nicely browned on one side, about four or five minutes. Turn the pieces and cook until browned on the second side.
• Scatter the reserved vegetables in the casserole and stir. Cook briefly and pour off all fat.
• Sprinkle the rabbit pieces with flour and stir. Add the reserved marinating liquid and stir. Add the broth. Bring to the boil and cover. Cook about 20 minutes and add the prunes. Cover and cook 20 minutes. Serve.