1 lg. rabbit
1 c. flour
2 c. Crisco oil
1/2 c. pitted prunes
2 lg. onions, thinly sliced
1 tsp. salt
1/2 tsp. pepper
1 c. cooking or dry wine
1/2 c. water
2 tbsp. cornstarch
1 c. water

Preheat oven to 350 degrees. Cut rabbit in pieces; roll in flour. Let stand 1 hour. Fry pieces in oil until nice and brown on both sides. Add salt and pepper. Place in a 10 inch square casserole. Mix prunes, onions, wine and water. Pour over rabbit. Cover with foil. Bake 1 hour.

Remove meat. Combine cornstarch and 1 cup water. Add to prunes and onion mixture. Cook over medium heat until gravy thickens. Add more water if gravy becomes too thick. Recipe note: This is an old Belgian dish.