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1
Place the prunes in a large mixing bowl, pour over the hot water and leave to soak for at least 1 hour. This can be done while the rabbit is cooking.
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2
Season half the flour with salt and pepper and use to coat the rabbit pieces on all sides, shaking off any excess.
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3
Heat the butter and oil in a large saucepan, add the rabbit pieces and brown on both sides. You may have to do this in batches. Remove the rabbit pieces and set aside.
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4
Add the bacon to the pan and fry for about 5 minutes.
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5
Add the onions, leek and carrots and cook for 7 minutes, stirring from time to time.
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6
Return the rabbit pieces to the pan, sprinkle the remaining flour over the meat and vegetables and cook for 3 to 4 minutes, turning the meat from time to time.
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7
Gradually add the beer, allowing the sauce to thicken slightly between each addition then add the vinegar, garlic, thyme, bay leaves, and clove. Mix well, reduce the heat, cover and simmer, covered, for 1 hour, stirring from time to time.
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8
Add the prunes, together with the water they were soaking in, bring to the boil then reduce the heat, cover and simmer for a further 45 minutes until the meat is very tender. If the sauce is too thin, simmer uncovered during this last segment. Serve hot.
