Rabbit with Prunes

Preparation info
  • Serves


    • Difficulty


Appears in

By Keith Floyd

Published 1988

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For the marinade

  • 2 pints (1 litres) red wine
  • 1 bay leaf


Prepare the red wine marinade and let the rabbit joints marinate for 24 hours in the refrigerator. Dry them carefully, discarding the marinade.

In a saucepan, melt the butter, add the rabbit joints and sauté them over a high heat for about 10 minutes. Season with salt and pepper. When the rabbit is well browned, sprinkle the joints with the flour and allow the flour to brown. Pour in th