Rabbit Stew With Apricots

• 1 1/2 Tbsp. flour
• freshly ground pepper to taste
• 1 1/4 lb. rabbit, cut into serving pieces*
• 2 tsp. corn oil
• 1 c. low-fat milk
• 1 c. diced bell pepper
• 8 dried apricot halves, cut into 1/4-inch strips
• 6 dried juniper berries, crushed
• 1 chicken bouillon cube
• 3 c. mushrooms, quartered
• 2 c. cubed turnips
• 2 Tbsp. chopped fresh sage leaves
• salt to taste

1. Dredge rabbit in flour, salt and pepper mixture.
2. Heat oil in skillet on medium-high.
3. Add rabbit and cook about 8 minutes, turning until browned.
4. Transfer to Dutch oven.
5. Add milk, juniper berries and bouillon cube.
6. Bring to a boil; reduce heat and simmer, covered, for 40 minutes, turning rabbit occasionally during cooking.

flour, freshly ground pepper, rabbit, corn oil, lowfat milk, bell pepper, apricot halves, juniper berries, chicken, mushrooms, sage, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=199440 (may not work)