Rabbit casserole with prunes

2 servings

Ingredients

Quantity Ingredient
¼ Brown onion
1 Clove garlic
1 Sprig thyme
½ tablespoon Peanut oil
2 Rabbit hind legs
1 teaspoon Tomato paste
½ cup Red wine
1 cup Boiling water
10 Prunes; pitted
Salt and freshly ground black pepper
2 Carrots
1 tablespoon Chopped parsley

Directions

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.

Converted by MC_Buster.

Per serving: 215 Calories (kcal); 4g Total Fat; (18% calories from fat); 2g Protein; 37g Carbohydrate; 0mg Cholesterol; 93mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1½ Vegetable; 2 Fruit; ½ Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.

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