1/3 c. butter
3 tbsp. oil
3 1/2 lb. rabbit, cut in pieces
3 lg. carrots, coarsely diced
1 med. onion, coarsely diced
1 1/2 lbs. plums, pitted
1 1/2 c. sherry
1 tsp. basil
1 tsp. parsley
1/4 tsp. black pepper
3 tbsp. flour

In a large pot or Dutch oven, heat half the butter and oil. Brown the rabbit, remove from heat. Add carrots and onion, saute until tender. Add plums and sherry. Return rabbit to pot. Sprinkle with seasonings. Cover and simmer for 45 minutes. Remove rabbit and keep warm.

Blend butter with flour. Whisk into the liquid a little at a time. Simmer until thickened. Pour over rabbit and serve. Makes 3 servings.