Rabbit and Prune Stew
- Ready In:
- 1hr 45mins
- Ingredients:
- 13
- Serves:
-
4
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
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
Coasty
Australia
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