Categories: Meats, Misc. 
      Yield: 2 servings 
  
      1    Rabbit, boned                       1 cn Beef broth 
    1/2 c  Flour                               1 cn Chicken broth 
    1/4 lb Butter                                   Salt & White Pepper 
      1 pk Prunes                          
  
  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