Brett wrote:
> Hello All,
>
> Just looking around for some ideas for quick to prepare rabbit recipes.
> Nothing too involved preferably. Nearly all recipes I have found involving
> rabbit uses flour, would be interested to hear about any you know about that
> does not use flour. The rabbit is still whole, so anything using the whole
> bunny or quartered is welcome. Thanks everyone!

Cutlets, fillets, mousses & mousselines, noisettes, pates, soufflŽs,

Rabbit with prunes?

Cut the rabbit into pieces and marinate for 24 hours in a marinade
well flavored with vinegar.

Drain the pieces, dry them well and season and fry to color on all sides
in butter.

Place in a pan and moisten with the strained marinade reduced by half
and a little water. Season and add 1 lb. pitted prunes, cover and cook
gently in the oven.

WHen ready add a few table spoons of red currant jelly, place in a dish
and serve.
--
JL