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

Instructions

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.