Paul's [recipe] Corner

1 white farmed rabbit cut into six segments
fresh sage and rosemary
leeks - sliced thick
carrots - sliced thick
2 tbsp plain flour
2\3 cup coopers stout (voted Australia’s best beer - 1996 I think)
2\3 cup water
3 bay leaves
1 cup of prunes
oil for browning rabbit - my favourite is Colavita extra virgin first cold pressed

Heat oil in thick based pan and sweat leeks and carrots then remove from pan. Bown rabbit pieces with the herbs and remove from pan. Add flour cook for two minutes stirring and scraping vigorously. Add water and again stir and scrape vigorously until sauce thickens. Add beer and bay leaves stir through to combine and then add half the leeks and carrots followed by all of the rabbit and then the rest of the vegetables. Put casserole dish in preheated oven at 180 deg C for 40 minutes. Add prunes and cook for a further 40 minutes or until cooked. Be careful not to over cook or the rabbit will get dry. Serve with garlic mashed potatoes, snake beans and a large glass of Coopers Stout.

Garlic Mash: Boil potatoes and drain. Crush several cloves of garlic and put in bowl with butter. Heat in microwave until butter is melted. Add this to potatoes with milk and mash.