This is a true taste of autumn, a big bowl of rich, dark, rabbit casserole. When buying your Rabbit, please make sure they have the liver and kidney.
INGREDIENTS:
20 Large Prunes (look for the ones that have their stones removed)
150ml Madeira
1.3 kg Rabbit
150g boiled ham in one piece
50g butter
1 tablespoon corn oil
Salt and Black Pepper
Serves 4
METHOD
Marinade the prunes in the Madeira wine for at least 2 hours.
Cut the rabbit into pieces. Heat the oil and 25g butter in a flameproof casserole. As soon as the butter bubbles, add the pieces of rabbit and brown lightly over a moderate heat. At this stage I add a small finely chopped onion, and sauté it along with the Rabbit.
Cut the ham into strips, add to the casserole and fry for 5 minutes. Season to taste with salt and pepper. Drain the Madeira from the prunes, and dilute with 3 tablespoon of cold water. Pour over the rabbit. Place the prunes on top.
Reduce the heat, cover and cook over a very low heat for 45 minutes to 1 hour, until tender. Test it by inserting a point of a knife if not tender, cook for a further 15 – 20 minutes. This will depend on the age of the rabbit.
Put the pieces of rabbit in a warmed serving dish with the prunes and ham. Sauté the Liver and Kidney, and serve on little triangles of fried bread.
Bring the sauce back to a boil, and simmer to reduce the sauce, to concentrate the flavour. Remove from heat and whisk in the remaining butter, a little at a time. Adjust the seasoning anld pour the sauce over the rabbit.
Traditionally it is serve with plain boiled potatoes: we prefer creamed. Serve with a sweet wine such as Coteaux de le Layon.
Original recipe from French cooking by Marks and Spencer
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