1 Rabbit, boned
1/2 c Flour
1/4 lb Butter
1 pk Prunes
1 cn Beef broth
1 cn Chicken broth
Salt & White Pepper Season rabbit pieces with salt and white pepper. Dredge in flour and shake off the excess. Fry in moderately heated butter. Add flour and brown slightly. Add prunes, beef broth and chicken broth. Cover and bake at 375 degrees until meat falls away from the bones. Serve with wild rice. Source: N.A.H.C. Wild Game Cookbook Author: Unknown