- 1 RABBIT, cut in pieces
- 6 TBSP FLOUR
- 100 GRAM BACON, cubed
- 50 GRAM
DRIED PRUNES
- 50 GRAM DRIED
APRICOTS
- 1 BOTTLE OF BEER
- 20 SMALL ONIONS
- HANDFUL OREGANO, cut
- 50 GRAM BUTTER
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- 600 GRAM
BEEF FOR STEWING, in large cubes
- 3
APPLES, cored
- 3 ONIONS, sliced
- 3 BAY LEAVES
- 3 TBSP VINEGAR
- 2 TBSP SUGAR
- 5 CLOVES
- 50 GRAM BUTTER
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Stir fry the bacon in the butter for a few minutes. Roll the
rabbit pieces through the flour and bake them brown on all sides. Put all
ingredients together, add one cup of water and bring to the boil. Close the lid
and lower the heat, simmer until the rabbit is well done (approximately one and
a half hour).
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Melt the butter and heat until
brown. Add the meat and fry until brown on all sides. Add the onion and stir
fry 3 minutes more. Add the bay leaves, cloves, sugar, vinegar, and 2 cups of
water. Simmer for 2 hours. Peel and slice the apples. Add the apple and simmer one hour more. Serve with
mashed potatoes.
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