Rabbit with Apricots

1. Remove the rabbit pieces from the marinade and dry them thoroughly on absorbent paper. Rub the rabbit pieces all over with the salt, pepper and cloves.

2. Heat the oven to moderate 180°C (350°F). In a flameproof dutch oven, melt the butter over moderate heat. When the foam subsides, add the rabbit pieces and cook, turning them occasionally with tongs, for 8 - 10 minutes or until they are lightly and evenly browned Remove the pan from the heat and, using the tongs, transfer the rabbit pieces to a plate. Keep warm.

3. With a wooden spoon, stir the flour into the butter in the casserole. Reduce the heat to low and return the pan to the heat. Cook the mixture for 1 minute, stirring constantly. Remove the pan from the heat.

4. Gradually pour the stock into the pan, stirring constantly to avoid lumps. Return the pan to the heat. Increase the heat to high and, stirring constantly, bring the liquid to the boil. Add the apricots and return the rabbit pieces to the pan. Stir to coat them with the sauce. Remove the pan from the heat, cover and place it in the oven. Cook for 1 - 1 1/4 hours or until the rabbit meat is very tender when pierced with the point of a sharp knife.

5. Lift the rabbit pieces out of the pan and arrange them on a warmed serving dish. Pour over the sauce and serve immediately.