Rabbit Stew With Apricots - cooking recipe

Ingredients

1 1/2 Tbsp. flour
freshly ground pepper to taste
1 1/4 lb. rabbit, cut into serving pieces*
2 tsp. corn oil
1 c. low-fat milk
1 c. diced bell pepper
8 dried apricot halves, cut into 1/4-inch strips
6 dried juniper berries, crushed
1 chicken bouillon cube
3 c. mushrooms, quartered
2 c. cubed turnips
2 Tbsp. chopped fresh sage leaves
salt to taste

Preparation

Dredge rabbit in flour, salt and pepper mixture.
Heat oil in skillet on medium-high.
Add rabbit and cook about 8 minutes, turning until browned.
Transfer to Dutch oven.
Add milk, juniper berries and bouillon cube.
Bring to a boil; reduce heat and simmer, covered, for 40 minutes, turning rabbit occasionally during cooking.