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| What You Need: |
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1 rabbit, jointed
2 oz butter
About ˝ bottle of red wine
2 oz flour
2 tablespoons vinegar
Salt and pepper
4 peppercorns
1 pound prunes
2 bay leaves
1 tablespoon redcurrant
1 teaspoon thyme jelly
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| How To Cook: |
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1. Marinate the rabbit in the wine and vinegar with peppercorns and herbs for 24 hours.
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2. Drains, and fry lightly on all sides in the butter, then stir in the flour.
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3. Add enough water to cover and season well. Add the prunes (soaked if necessary).
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4. Cover the pan and simmer for 1 hour, or until tender. Stir in the redcurrant jelly before serving.
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