Deboned Rabbit stuffed with Orange Prunes and Pork

The cooking of rabbit is a must. Traditional methods vary from frying with white wine and garlic to a slow cooking stew. But here is an alternative ways of cooking our favourite rabbit. Try it out, you will love it!

Yield: Serves 6


1 Deboned Rabbit
10OrangePrunes Deboned
2 Tbsp Chopped Garlic
150 Grams Finely Minced Pork
½ Tsp Rabbit Seasoning (for the pork mince)
1 Glass of Wine
Bay Leaves
Fresh Thyme
Salt & Pepper