Recipe - Rabbit with Prunes

NB. This recipe is a little more unusual and although the ingredients might not be available to everyone, I have included it to show the variety of food that can be cooked in a Cooking Basket.
Other recipes with a simpler range of cheap, more readily available ingredients can be found elsewhere here in the website.

Rabbit with Prunes...

Ingredients:
1 rabbit, skinned and cut into portions
1/2 lb (225g) prunes
1 pint (575ml) cold tea, strained
2 oz (50g) dripping or lard
2 tablespoons plain flour
1/2 pint (275ml) chicken stock
salt to taste
freshly ground black pepper

For the marinade:
1 onion, skinned and chopped
1/4 pint (150ml) medium sherry
1 teaspoon powdered thyme
1 bay leaf
2 tablespoons olive oil
1/2 teaspoon allspice

Method:

1. Combine all of the marinade ingredients together in a dish and add the rabbit pieces.
2. In a separate dish, por the cold tea over the prunes.
3. Leave the rabbit and the prunes to marinade (soak) for 8 hours or overnight.

Next:

1. Remove the rabbit from the marinade and pat it dry.
2. Strain and reserve the marinade.
3. Heat the dripping or lard in a saucepan or dutch oven.
4. Add the rabbit pieces and brown on all sides.
5. Remove the rabbit from the pan.
6. Sprinkle the flour into the pan and allow to brown.
7. Add the strained marinade and the stock.
8. Return the rabbit to the pan.
9. Add the prunes and any soaking liquid that remains.
10. Add salt and pepper to taste.
11. Bring to the boil.
12. Cover with a lid and reduce the heat.
13. Gently boil on the stove for 20 minutes then carefully place the lidded saucepan or dutch oven in the Cooking Basket for 1 and a half to 2 hours or until the rabbit is tender.