Belgian Rabbit Stew with Prunes
A rich and flavorful rabbit stew, slow-cooked in dark Belgian beer with the addition of sweet prunes for a touch of sweetness and depth. This hearty dish is a classic of Flemish cuisine, often served during colder months.
🧂 Ingredients
- 1.5 kg Rabbit(cut into pieces)
- 200 g Prunes(pitted and soaked)
- 500 ml Dark Belgian Beer(such as Chimay Dubbel or Leffe Bruin)
- 3 medium Onions(finely chopped)
- 2 medium Shallots(finely chopped)
- 125 ml Flour(for dredging)
- 60 g Butter
- 125 ml Diced Bacon
- 10 ml Red Wine Vinegar
- 250 ml Water
- 10 ml Sugar
- 1 pinch Nutmeg
- 3 whole Bay Leaves
- Salt(to taste)
- Black Pepper(freshly ground, to taste)
👨🍳 Instructions
- 1
Cut the rabbit into pieces and season with salt and pepper. Dredge the rabbit pieces in flour, shaking off any excess.
💡 Tip: Ensuring the rabbit is well-coated in flour helps to thicken the stew later. - 2
In a large pot or Dutch oven, melt the butter over medium-high heat. Brown the rabbit pieces in batches until golden brown on all sides. Remove the rabbit and set aside.
⏱️ 10-15 minutes - 3
Add the diced bacon to the same pot and cook until crispy. Remove the bacon and set aside, leaving the rendered fat in the pot.
⏱️ 5 minutes - 4
Add the chopped onions and shallots to the pot and sauté until softened and lightly caramelized.
⏱️ 8-10 minutes💡 Tip: Low and slow cooking for the onions will bring out their sweetness. - 5
Deglaze the pot with red wine vinegar, scraping up any browned bits from the bottom. Pour in the dark Belgian beer and bring to a simmer, allowing it to reduce slightly.
⏱️ 5 minutes - 6
Add the water, sugar, nutmeg, and bay leaves to the pot. Return the browned rabbit pieces to the pot. Ensure the rabbit is partially submerged in the liquid.
💡 Tip: If the liquid doesn't quite cover the rabbit, you can add a little more beer or water. - 7
Bring the stew to a gentle simmer, then reduce the heat to low, cover, and cook for about 1.5 to 2 hours, or until the rabbit is very tender. Turn the rabbit pieces occasionally.
⏱️ 1.5-2 hours - 8
Add the soaked prunes to the stew during the last 30 minutes of cooking.
⏱️ 30 minutes - 9
If the sauce is too thin, you can thicken it by making a slurry of 1 tablespoon of cornstarch mixed with 1 tablespoon of water, then stirring it into the simmering stew until thickened. Adjust seasoning with salt and pepper to taste.
💡 Tip: Alternatively, you can remove the rabbit and prunes, and reduce the sauce over medium-high heat. - 10
Serve hot, garnished with the reserved crispy bacon and fresh parsley if desired. Traditionally served with mashed potatoes or croquettes.
💡 Tip: Letting the stew rest for a few minutes before serving allows the flavors to meld.
💡 Pro Tips
- ✓Use a good quality dark Belgian beer for the best flavor.
- ✓Soaking the prunes beforehand helps them plump up and soften during cooking.
- ✓Rabbit can be substituted with chicken thighs or pork shoulder for a different variation.
🔄 Variations
- Add sliced mushrooms along with the onions for an earthier flavor.
- A tablespoon of Dijon mustard can be added for a slight tang.
- For a spicier version, add a pinch of chili flakes.