RABBIT WITH PRUNES AND MUSHROOMS

Bet that title got your attention . Just saying I know how squirmish you all are , so you can substitute the rabbit with chicken, veal or pork pieces , but as this point I do not believe anyone is reading on . I get rabbit from reliable suppliers , you just need to source your local market or independant butcher . Cut the rabbit into sections , rinse well under running water . Place in a large bowl and pour over a marinade mixture of 1/4 cup of malt vinegar ,1/2 cup of salad oil , 1 tbs of soy sauce , 1 tsp of Italian herb mix , 1 tsp of cracked black pepper and 1 dsp of soft brown sugar . Make sure both sides of the rabbit pieces are well covered , now set aside and let marinate for 4 hours . After 4 hours , coat the marinated rabbit pieces with 1 cup of wheat germ , patting the grain firmly onto the rabbit pieces . Heat 90 gm of ghee in a large pan and fry the rabbit sections until are browned all over. Remove and arrange in an ovenproof dish . Now using the same pan add an extra tbs of wheat germ with 1 and 1/2 cups of chicken stock, simmer , stirring until thickened . Now add 1/2 tsp of salt, 200ml of sour cream ,1/4 cup of dry white wine ,1 x 400 gm of drained mushroom pieces , 100gm of packet prunes ( halved ). Spoon the sauce mixture over the rabbit and cook in a moderate oven for 65 minutes , until the meat is tender . Serve hot with vegetables of your choice . P.S. Just saying if you like chicken you will love rabbit .