Rabbit and Prune Stew

Directions

1. 1
   Dissect rabbit into serving pieces.
2. 2
   Season half the flour with salt and pepper and use to coat the rabbit pieces on all sides.
3. 3
   Heat oil and then add the butter to a shallow pan, add the rabbit and brown on all sides.
4. 4
   Remove from pan and set aside.
5. 5
   Add the bacon and brown - about 5 mins.Add the onions and saute for 5 minutes, stirring from time to time.
6. 6
   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.
7. 7
   Add the beer to the pan, a small amount at a time and then add the vinegar, garlic thye, bay leaves and clove.
8. 8
   Mix well and simmer covered for 1 hour.
9. 9
   Stir occasionally.
10. 10
    Add the prunes and if necessary add some more water.
11. 11
    Cook a further 30-45 mins until rabbit is tender.