1 farmed rabbit of about 1.5kg cut into 8 pieces
50 ml port
500ml of red wine
150g of speck (optional)
1 medium size onion
1 bouquet garni (1 bay leaf, 3 sprigs of thyme and parsley)
1 garlic clove
16 pitted prunes
1 tbsp olive oil (for marinade)
extra 2 tbsp olive oil for frying
1 tbsp corn flour
200g button mushrooms
Salt and pepper
The day before marinate the rabbit:
Place rabbit pieces, wine, port, oil, bouquet garni, garlic, carrot and the onion pierced with the cloves in a bowl, cover and marinade for at least 24h in the fridge.
In a heavy based pot heat olive oil. With paper towel pat dry the meat and seal the pieces in the pot until golden brown. Pour the marinade, carrots, onions and herbs over the meat and add the corn flour diluted in a little water. Stir. Bring to the boil. Cover and cook in the oven at 170° for 50 minutes.
Just before taking the rabbit out of the oven, sauté the mushroom and speck in a frying pan with a little oil. Add the sautéed mushroom, speck and the prunes to the rabbit and place it back in the oven for a further 20 minutes.
Check and rectify seasoning if required.
Note: if the sauce is a little thin, reduce it for a further 5 minutes on the stove.
Serve with steamed Kipfler potatoes or papadelle pasta.