Next the jack rabbit is combined with the marinade and parsnips and brought to a boil. Then its placed in the oven to slowly cooked. After about half and hour, delicious prunes are added, with some tasty kidney beans and the scrumptious mixture is baked again…

Ingredients

• 2lb rabbit (jointed) 
• 2 onions (sliced)
• 2 tablespoons wholegrain mustard
• 12 prunes (pitted)
• 4 bay leaves
• 4 3/4pt dry cider
• 3/4pt chicken stock
• 4 tablespoons plain flour (seasoned with salt and black pepper)
• 2 tablespoons vegetable oil
• 1/2oz butter
• 1lb parsnips (cut into chunks)
• 14oz canned cooked kidney beans (drained)

Preparation

First put the rabbit joints, onions, mustard, prunes and bay leaves into a bowl, cover with the cider and chicken stock. Mix, cover tightly, and marinate in the refrigerator overnight. After the rabbit has been marinated, preheat the oven to 350°F. Remove the rabbit joints and prunes from the marinade; reserve. Pat the rabbit dry with kitchen paper, and dredge in the seasoned flour.

Heat the oil and butter in a large flameproof casserole dish, add the joints and fry until browned. Sprinkle with any remaining flour. Add the reserved marinade and the parsnips, and bring to a boil. Cover and transfer to the oven and bake for 40 minutes. Then add the prunes and kidney beans, and bake for 20–30 minutes until tender and serve hot.

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• Rabbit Casserole
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