Recipe: Rabbit Casserole with Prunes

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Yield: 2 servings

1/4 Brown onion

      1    Clove garlic
      1    Sprig thyme
    1/2 tb Peanut oil
      2    Rabbit hind legs
      1 ts Tomato paste
    1/2 c  Red wine
      1 c  Boiling water
     10    Prunes; pitted
           Salt and freshly ground
           -- black pepper
      2    Carrots
      1 tb Chopped parsley

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; 1 1/2 Vegetable; 2 Fruit; 1/2 Fat; 0 Other Carbohydrates

Converted by MM_Buster v2.0n.

Compassion is difficult to give away because it keeps coming back.

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