Elizabethan Rabbit from The Game Cookbook by Clarissa Dickson Wright and Johnny Scott

Ingredients

• 1 tablespoon flour seasoned with salt and pepper
• salt and pepper
• ¼ cup bacon fat or oil
• 2 rabbits, cut up
• 4 ounces seedless grapes, cut in half (about ¾ cup)
• ⅔ cup stock
• ½ cup raisins
• 1 onion, finely chopped
• 1¼ cups red wine
• ½ cup carrots, chopped
• 3 sliced Jerusalem artichokes or uncooked artichoke hearts
• faggot (bundle) of herbs
• rind of 1 orange
• 1 apple, finely chopped