Brett wrote:
> Joseph Littleshoes > wrote:
>
>>
>>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
>
>
> mmm, I'll have to try this one another time, it sounds very tempting, thanks!
> I don't have any prunes or redcurrant jelly at the moment but it sure does
> sound good. Thanks :-)

The red currents with the prunes are traditional but too sweet for my
tastes, substitute a puree of blackberries or even raspberry or
strawberries for the red currant jelly.

But do try the prunes, they make a wonderful addition to many meat dishes.
--
JL