Rabbit in Beer

This is a recipe my mum used to make back in the pub. Not exactly a standard weeknight dinner, but well worth a if you can get your hands on some rabbit. If you haven't tried rabbit before I would say it's more like a game bird than anything (you know, like Barbara Windsor. Ooh matron, etc, etc). It can be a bit tough so it suits stews like this very well. Don't be scared by the beer. The end product is quite mellow and savoury rather than beery.

Ingredients
1/2 large or 1 small rabbit, jointed.
Seasoned flour
Veg oil and a little chilli oil
Dried thyme
1 large carrot
1 large onion
1-2 garlic cloves
1/2 pint beer (I used Pedigree)
1 pint beef stock
1 large handful of ready to eat prunes.

Dust the jointed meat in seasoned flour and sear it in hot oil. The dash of chilli oil is optional, but I like the little kick it gives. Remove the meat and keep to one side.

Add the garlic and chopped onion to the oil, then the peeled chopped carrot and thyme. Pour in the beer, stirring thoroughly to deglaze the bottom of the pan. Add the meat and enough stock to cover it, then the handful of prunes. These work really well with rabbit, and meld with the other vegetables so they don't taste too sweet. Simmer on a low heat for about 45 minutes with the lid on, and a further 15 with the lid off.
Rabbits. They're cute AND delicious.