Rabbit and Prune Stew

"Try and find a sour Belgium beer for this recipe"
 
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Ready In:
1hr 45mins
Ingredients:
13
Serves:
4
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ingredients

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directions

  • 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.

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RECIPE SUBMITTED BY

Recently relocated to Queensland, warmer seas for sailing and fishing. Aside from cooking for my family I do cake decorating (mainly wedding cakes) and recently unusual jams - adding spices and herb - and preserves and cheese making
 
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