Stewed Rabbit with Prunes

This recipe for stewed Rabbit with prunes requires a good preparation and timing, average cooking skills are required but the end result is like gold ! Enjoy !

Ingredients

 * 225 g / 8 oz pitted prunes
 * 240 ml /8 fl. oz hot water
 * 3 tbsp plain flour
 * salt and black pepper
 * 8 rabbit portions
 * 2 tbsp butter
 * 2 tbsp vegetable oil
 * 100 g / 4 oz streaky bacon, cut into 2.5 cm / 1-inch pieces
 * 2 onions, coarsely chopped
 * 360 ml / 12 fl. oz Belgian sour beer (e.g Rodenbach)
 * 1 tbsp cider vinegar
 * 2 garlic cloves, finely chopped
 * 4 large sprigs fresh thyme
 * 2 bay leaves
 * 1 whole clove

Directions

 * 1) Place the prunes in a large mixing bowl, pour over the hot water and leave to soak for 1 hour.
 * 2) Season half the flour with salt and pepper and use to coat the rabbit pieces on all sides, shaking off any excess.
 * 3) Heat the butter and oil in a large saucepan, add the rabbit pieces and brown on both sides. You may have to do this in batches.
 * 4) Remove the rabbit pieces and set aside.
 * 5) Add the bacon to the pan and fry for about 5 minutes.
 * 6) Add the onions and cook for 5 minutes, stirring from time to time.
 * 7) Return the rabbit pieces 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.
 * 8) Gradually add the beer, allowing the sauce to thicken slightly between each addition then add the vinegar, garlic, thyme, bay leaves, and clove.
 * 9) Mix well, reduce the heat, cover and simmer, covered, for 1 hour, stirring from time to time.
 * 10) Add the prunes, together with the water they were soaking in, bring to the boil then reduce the heat, cover and simmer for a further 45 minutes until the meat is very tender.
 * 11) Serve hot.