Lapin à la Bière Brune et Prunes
A rich and flavorful rabbit stew braised in dark Belgian beer with prunes, onions, and herbs. This dish offers a deep, complex flavor profile characteristic of Belgian cuisine.
🧂 Ingredients
- 1 kg Rabbit(jointed into 8 pieces)
- 750 ml Dark Belgian beer(such as a Dubbel or Quadrupel)
- 150 g Prunes(pitted)
- 2 large Onions(sliced)
- 2 medium Carrots(peeled and sliced)
- 3 cloves Garlic(minced)
- 2 tbsp Mustard(Dijon or Belgian mustard)
- 2 sprigs Thyme
- 1 Bay leaf
- 30 g Flour(for dredging)
- 30 g Butter
- 2 tbsp Vegetable oil
- to taste Salt
- to taste Black pepper(freshly ground)
👨🍳 Instructions
- 1
Pat the rabbit pieces dry with paper towels. Season generously with salt and pepper. Dredge the rabbit pieces in flour, shaking off any excess.
⏱️ 5 minutes - 2
Heat the vegetable oil and butter in a large Dutch oven or heavy-bottomed pot over medium-high heat. Brown the rabbit pieces on all sides until golden. Remove the rabbit and set aside.
⏱️ 10 minutes - 3
Add the sliced onions and carrots to the pot and sauté until softened, about 5-7 minutes.
⏱️ 7 minutes - 4
Add the minced garlic and cook for another minute until fragrant.
⏱️ 1 minute - 5
Pour in the dark Belgian beer, scraping the bottom of the pot to loosen any browned bits. Bring to a simmer.
💡 Tip: The browned bits add a lot of flavor to the sauce. - 6
Return the browned rabbit pieces to the pot. Add the pitted prunes, thyme sprigs, and bay leaf. Stir in the mustard.
⏱️ 2 minutes - 7
Bring the stew to a gentle simmer, then cover the pot and reduce the heat to low. Cook for 1 hour to 1 hour 30 minutes, or until the rabbit is tender and falling off the bone.
⏱️ 90 minutes💡 Tip: The rabbit should be very tender. If it's not, continue simmering. - 8
Remove the thyme sprigs and bay leaf. Taste and adjust seasoning with salt and pepper if needed. If the sauce is too thin, you can simmer it uncovered for a few minutes to reduce it.
💡 Tip: The prunes will break down and help thicken the sauce. - 9
Serve hot, traditionally with stoemp or crusty bread.
💡 Tip: The rich sauce is perfect for soaking up with bread.
💡 Pro Tips
- ✓Choose a good quality dark Belgian beer for the best flavor.
- ✓Don't rush the browning of the rabbit; it's key to developing flavor.
- ✓If you can't find rabbit, chicken thighs can be used as a substitute, though the flavor will be different.
🔄 Variations
- Add a tablespoon of dark chocolate or cocoa powder for extra depth of flavor.
- A splash of red wine vinegar can add a touch of acidity to balance the richness.