Rabbit and Prunes in Beer.

4 Servings.

1 Rabbit
1 Tbsp Plain Flour
2 Tbsp Olive Oil
1 Medium Onion
1 Rasher Bacon
2 Cloves Garlic
100 ml Chicken Stock
1 Bottle Strong Dark Beer
12 Dried Prunes
1 Tbsp Cider Vinegar
2 Bay Leaves
6 Juniper Berries
1 Clove
1 tsp Dried Thyme
Salt and Pepper

Pour half of the beer and vinegar over the prunes and leave to infuse. Dust the rabbit pieces in seasoned flour and fry gently in olive oil. When beginning to brown remove and add the chopped onion, garlic and bacon to the pan. Cook until the bacon begins to crisp then return the rabbit and add the clove, bay leaves and bashed juniper berries. Pour over rest of the beer and the beer mix from prunes and reduce to ½ volume. Pour in the chicken stock and the thyme, put the lid on and simmer for 1 hour. Half way through stir in the marinaded prunes.