You may also like
Categories:Viewed: 71 - Published at: 6 years ago
Ingredients
- 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
Method
- Dissect rabbit into serving pieces.
- Season half the flour with salt and pepper and use to coat the rabbit pieces on all sides.
- 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.
- Add the bacon and brown - about 5 mins.Add the onions and saute for 5 minutes, stirring from time to time.
- 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.
- Add the beer to the pan, a small amount at a time and then add the vinegar, garlic thye, bay leaves and clove.
- Mix well and simmer covered for 1 hour.
- Stir occasionally.
- Add the prunes and if necessary add some more water.
- Cook a further 30-45 mins until rabbit is tender.
