Tournai Style Rabbit

• 1 rabbit
• 4 onions
• 2 spoons of flour
• 12 prunes
• a bit of butter or baking oil
• 1 liter of beer
• A laurel leaf and a sprig of thyme

1. Cut the rabbit in pieces: the legs and the back in three pieces.
2. Heat a casserole with the butter and the baking oil, put the pieces in it and brown them.
3. Remove the pieces from the casserole, lower the fire a little, and lightly fry the chopped onions. Then add a big spoon of flour and mix very quickly.
4. Drizzle with beer.
5. Put the pieces back, add the rest of the beer so the ingredients are completely covered.
6. Add salt and pepper (to taste), laurel and thyme.
7. Stir every now and then with a wooden spoon so the meat won't stick to the bottom.
8. You can let it simmer for hours; it will only get better.
9. If necessary, wet again.
10. Add the prunes with their stones thirty minutes before the cooking is finished. Mix them gently with the pieces of rabbit.
11. Serve with fries and a fine Belgian beer of your choice.

rabbit, onions, flour, prunes, butter, liter, thyme

Taken from www.epicurious.com/recipes/member/views/tournai-style-rabbit-50073117 (may not work)