Belgian Rabbit Stewed with Prunes Recipe
By April 10, 2013Published:
Many thanks to Robin Crompton for this recipe.
- 1 rabbit
- 2 onions
- 100 g Butter
- 20 g flour
- 33 cl trappist westmalle (dubbel)
- 7.5 dl dry white wine
- 1 bag bouquet garni
- 1 dl meat broth
- 400 g prunes dried
- 100 g raisins
- 2 slices white bread
- 1 spoon parsley (chopped)
- 2 cl vinegar
- 1/2 tsp corn starch
- 1 spoon mustard
- Cut the rabbit into biggish pieces. Peel the onions and chop coarsely. Add any spices you wish to the meat, plus salt and pepper and roll in the flour.
- Bake brown (all sides) in hot butter. Take out of pan and fry the
onions light brown. Add the pieces of rabbit and the wine and beer. Add the bouquet garni and simmer for one hour with the lid on the pot. Add the broth so the meat keeps moist.
- In the meantime, swell the prunes and raisins in lukewarm water. Cut the bread in small chunks and fry golden brown in oil with butter.
- Chop the parsley. Mix and stir the starch and mustard in a bit of vinegar.
- Place the pieces of rabbit on a serving dish, thicken the sauce with the
mustard-starch mixture. Add the prunes and raisins and warm them for a little while.
- Put the sauce over the rabbit & put the bread & parsley on top. Serve with cooked potatoes and a Belgian beer or three!