Rabbit And Prune Stew

Total Time: 1 hr 45 mins Preparation Time: 15 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 4
• 225 g prunes, pitted
• 3 tablespoons flour
• 1 rabbit
• 2 tablespoons butter
• 2 tablespoons oil
• 100 g bacon, cubed
• 2 onions, coarsely chopped
• 360 ml beer, rodenbach
• 1 tablespoon cider vinegar
• 2 garlic cloves, finely chopped
• 4 sprigs thyme
• 2 bay leaves
• 1 clove

Recipe

• 1 dissect rabbit into serving pieces.
• 2 season half the flour with salt and pepper and use to coat the rabbit pieces on all sides.
• 3 heat oil and then add the butter to a shallow pan, add the rabbit and brown on all sides. remove from pan and set aside.
• 4 add the bacon and brown - about 5 mins.add the onions and saute for 5 minutes, stirring from time to time.
• 5 return the rabbit to the pan, sprinkle the remaining flour over the meat and onions and cook for 3 to 4 minutes, turning the meat from time to time.
• 6 add the beer to the pan, a small amount at a time and then add the vinegar, garlic thye, bay leaves and clove.
• 7 mix well and simmer covered for 1 hour. stir occasionally.
• 8 add the prunes and if necessary add some more water. cook a further 30-45 mins until rabbit is tender.