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 ==
# Place the prunes in a large mixing bowl, pour over the hot water and leave to soak for 1 hour.
# Season half the flour with salt and pepper and use to coat the rabbit pieces on all sides, shaking off any excess.
# 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.
# Remove the rabbit pieces and set aside.
# Add the bacon to the pan and fry for about 5 minutes.
# Add the onions and cook for 5 minutes, stirring from time to time.
# 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.
# Gradually add the beer, allowing the sauce to thicken slightly between each addition then add the vinegar, garlic, thyme, bay leaves, and clove.
# Mix well, reduce the heat, cover and simmer, covered, for 1 hour, stirring from time to time.
# 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.
# Serve hot.
Category:Belgian Meat Dishes
Category:Rabbit Recipes
Category:Bacon Recipes
Category:Cider vinegar Recipes
Category:Prune Recipes
Category:Onion Recipes
Category:Recipes using beer