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Flemish Rabbit Stew with Prunes and Dark Beer
A rich and hearty Flemish rabbit stew slow-cooked in dark Belgian beer with sweet prunes, creating a complex flavor profile. This dish is a comforting classic, perfect for cooler weather.
ð§ ææ
- 1.5 kg Rabbit(jointed into 8-10 pieces)
- 3 medium Onions(finely chopped)
- 150 g Bacon(diced)
- 50 g Butter
- 50 g Flour(for dredging)
- 750 ml Dark Belgian Beer(such as a Trappist ale or a strong brown ale)
- 250 ml Water
- 200 g Prunes(pitted)
- 1 tbsp Sugar(or plum jam)
- 2 leaves Bay leaves
- 3 sprigs Thyme sprigs
- 2 whole Cloves
- to taste Salt
- to taste Black pepper(freshly ground)
- 1 tbsp Cornstarch(optional, for thickening)
- 2 tbsp Water(optional, for thickening)
ðšâð³ äœãæ¹
- 1
Pat the rabbit pieces dry and season generously with salt and pepper. Dredge the rabbit pieces in flour, shaking off any excess.
- 2
In a large Dutch oven or heavy-bottomed pot, melt the butter over medium-high heat. Brown the rabbit pieces on all sides until golden. Remove the rabbit from the pot and set aside.
- 3
Add the diced bacon to the pot and cook until crisp. Remove the bacon with a slotted spoon and set aside, leaving the rendered fat in the pot.
- 4
Add the chopped onions to the pot and sauté in the bacon fat until softened and lightly caramelized, about 8-10 minutes.
- 5
Return the browned rabbit pieces to the pot. Add the dark Belgian beer, water, sugar (or jam), bay leaves, thyme sprigs, and cloves. Bring to a boil, then reduce the heat to low, cover, and simmer for 1.5 to 2 hours, or until the rabbit is very tender.
- 6
Stir in the cooked bacon and the pitted prunes. Continue to simmer, uncovered, for another 15-20 minutes, allowing the sauce to thicken slightly and the prunes to soften.
- 7
If a thicker sauce is desired, mix the cornstarch with 2 tablespoons of water to form a slurry. Stir the slurry into the stew and simmer for a few more minutes until thickened.
- 8
Remove the bay leaves and thyme sprigs before serving. Season with additional salt and pepper to taste. Serve hot, traditionally with mashed potatoes or crusty bread.
ð¡ ããã®ã³ã
- âUsing a good quality dark Belgian beer is key to the depth of flavor.
- âDon't rush the browning of the rabbit; this step adds significant flavor.
- âAdjust the sweetness by using plum jam or brown sugar according to your preference.
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- Add a splash of red wine vinegar towards the end of cooking for a touch of acidity.
- Some recipes include a tablespoon of mustard for added depth.