1 rabbit, jointed
450ml red wine
2 tablespoon white vinegar
6 peppercorns
2 bay leaves
1/2 teaspoon thyme
small sprig rosemary
115g prunes
60g butter
45g flour
salt and pepper
Marinate rabbit overnight in a mixture of, wine, vinegar, peppercorns, bay leaves, thyme, rosemary and prunes. Wipe the rabbit joints dry and lightly brown in butter. Transfer to a casserole dish and blend the flour into the remaining butter in the pan. Strain the wine mixture (put the prunes in the casserole and discard the herbs) add slowly to flour and butter, stirring over a low heat until the sauce thickens. Season to taste.
Pour sauce over the rabbit and prunes, cover casserole and bake for 2 hours at 180 C.