Lapin aux Pruneaux

Name: Lapin aux Pruneaux
Prep time: PT30 minutes
Cook time: PT2 hours
Total time: PT2 hours 30 minutes
Yield: 6
Cuisine: Belgium
Ingredients: 1.5 kg Whole rabbit (cut into 6-8 serving pieces); 300 g Pitted prunes (soaked in hot water for 2 hours); 200 g Smoked bacon (diced small); 3 large Onions (finely chopped); 4 cloves Garlic cloves (minced); 2 tbsp All-purpose flour; 500 ml Dark Belgian beer (such as a Trappist ale); 250 ml Chicken stock; 10 ml Red wine vinegar; 60 g Butter; 2 tbsp Olive oil; 10 g Sugar; 1 pinch Nutmeg; 3 Bay leaves; undefined undefined Salt (to taste); undefined undefined Black pepper (freshly ground, to taste)

Rabbit with Prunes

A classic Belgian dish featuring tender rabbit braised in a rich sauce with sweet prunes, often enhanced by Belgian beer, bacon, and aromatic herbs. This hearty stew is a comforting and flavorful meal, perfect for cooler weather.

準備時間30 minutes

調理時間2 hours

合計時間2 hours 30 minutes

分量6

難易度Medium

オリジナル· Feb 8

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👨‍🍳 作り方

1
Cut the rabbit into pieces. Season generously with salt and pepper. Dredge the rabbit pieces in flour, shaking off any excess.
💡 プロのコツ: Ensure rabbit pieces are at room temperature for even cooking.
2
In a large Dutch oven or heavy-bottomed pot, heat the olive oil and butter over medium-high heat. Brown the rabbit pieces in batches until golden brown on all sides. Remove the rabbit and set aside.
3
Add the diced bacon to the pot and cook until crispy. Remove the bacon and set aside, leaving the rendered fat in the pot.
4
Add the chopped onions to the pot and sauté until softened and translucent. Add the minced garlic and cook for another minute until fragrant.
5
Deglaze the pot with the red wine vinegar, scraping up any browned bits from the bottom. Let it reduce slightly.
6
Return the rabbit pieces to the pot. Add the dark Belgian beer, chicken stock, sugar, nutmeg, and bay leaves. Bring the liquid to a simmer.
💡 プロのコツ: Use a good quality Belgian ale for authentic flavor.
7
Cover the pot and reduce the heat to low. Simmer gently for 1.5 hours, or until the rabbit is very tender.
8
Add the soaked prunes and cooked bacon to the pot. Stir gently to combine.
9
Continue to simmer, covered, for another 30 minutes, allowing the flavors to meld and the sauce to thicken slightly.
10
Taste and adjust seasoning with salt and pepper as needed. Remove the bay leaves before serving.
💡 プロのコツ: The stew can be made a day in advance; the flavors deepen overnight.

調理履歴を記録する

💡 プロのコツ

✓Serve with mashed potatoes, crusty bread, or Belgian fries to soak up the rich sauce.
✓For a deeper flavor, marinate the rabbit in the beer and aromatics overnight.
✓If the sauce is too thin, you can thicken it with a slurry of cornstarch and water.

✨ アレンジアイデア

このレシピを独自にアレンジするためのヒント

Add sliced carrots and celery along with the onions for extra vegetables.
A splash of brandy or cognac can be added with the prunes for an extra layer of flavor.
Some recipes include rabbit liver, puréed with vinegar, and whisked into the sauce at the end for richness.