11 January, 2015
Meats, Soups stews and casseroles, Wild Game
Author: Alan Simmons
- 1 cut up rabbit
- 2 cups beer
- 1 cup soaked prunes
- 4 tablespoons butter
- 2 onions (sliced)
- ½ teaspoon salt&pepper
- Coat rabbit in flour and fry in hot butter until browned
- Transfer to a casserole or roasting dish.
- Add beer, prunes, onions, salt&pepper
- Cover and bake at 150 degrees for 2 hours
- Thicken before serving.