Casserole of Rabbit in Red Wine
50g (2oz) Butter.
2 tblsp of Oil.
1 Spanish onion, peeled and diced.
75g (3oz) Streaky bacon, rinded and chopped.
1 clove of garlic, crushed.
1.5 kg Rabbit, jointed.
300ml Red Wine.
12 Prunes (if liked).
Salt and Pepper.
Springs of Parsley and Croutons.
Serve with brussel sprouts and creamed potatoes.
Melt the butter and oil in a large saucepan and add the vegetables, bacon and garlic. Fry gently, stirring until pale brown.
Transfer the vegetables and bacon to an ovenproof dish using a slotted spoon.
Dip the rabbit joints in the seasoned flour, fry them in the saucepan until lightly browned, then add them to the casserole.
Pour in the wine and stock, add the bouquet garni and prunes and cover.
Cook in a preheated oven 160C, 325F, gas mark 3.
Remove the rabbit joints to serving dish and keep warm. Check the sauce for seasoning, remove the bouquet garni and pour the sauce over the rabbit.