Ingredients

• 1 large rabbit

Marinade

• ½ cup red wine
• 1 bouquet garni
• 1 onion, peeled and chopped
• 1 carrot, peeled and chopped
• 6 black peppercorns
• 1 tblsp oil

Casserole

• 50 grams butter (preferably unsalted)
• 2 tblsp flour
• 1 cup red wine
• 1 cup chicken stock
• 1 cup well packed prunes
• 1 bouquet garni
• 3 cloves garlic, crushed but not peeled
• salt and pepper to season
• 1 tblsp chopped parsley

Method

1. Cut the rabbit into 6 pieces and place in a non-metallic bowl or resealable bag with all the marinade ingredients.
2. Cover or seal and marinate in the refrigerator overnight, turning occasionally so that the pieces are well flavoured with the marinade throughout.
3. Remove the rabbit from the marinade, discarding the liquid but reserving the vegetables. Pat the rabbit dry on absorbent paper.
4. Heat the butter in a large flame-proof casserole. Brown the rabbit gently until golden on all sides. Do not cook too fast as this will burn the rabbit before all sides are browned. Remove rabbit and set aside.
5. Add the reserved onion and carrot to the casserole and brown quickly. Toss in the flour and mix until you see no white specks of flour left. If there are any lumps when you add the wine or stock these specks will turn to lumps. Add the red wine and stock and stir until a smooth sauce is formed.
6. Return rabbit to the casserole and add the prunes, bouquet garni and garlic. Season with salt and pepper.
7. Cover and bake at 180°C for 45-60 minutes until the rabbit is tender.
8. Remove the rabbit from the sauce and allow to cool. Pull the meat from the bones and add the meat back to the casserole. Heat through and add chopped parsley.
9. Serve with creamy mashed potatoes, garnished with bacon curls.

Bacon Curls

1. Cut streaky bacon rashers in half. Roll up and secure each with a tooth pick. Pan-fry in a little oil until crisp. Drain before serving.