👨‍🍳 Instruktioner

1. 1

   Cut the rabbit into pieces and season with salt and pepper. Dredge the rabbit pieces in flour, shaking off any excess.

   💡 Proffstips: Ensuring the rabbit is well-coated in flour helps to thicken the stew later.
2. 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. 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. 4

   Add the chopped onions and shallots to the pot and sauté until softened and lightly caramelized.

   ⏱️ 8-10 minutes

   💡 Proffstips: Low and slow cooking for the onions will bring out their sweetness.
5. 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. 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.

   💡 Proffstips: If the liquid doesn't quite cover the rabbit, you can add a little more beer or water.
7. 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. 8

   Add the soaked prunes to the stew during the last 30 minutes of cooking.

   ⏱️ 30 minutes
9. 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.

   💡 Proffstips: Alternatively, you can remove the rabbit and prunes, and reduce the sauce over medium-high heat.
10. 10

    Serve hot, garnished with the reserved crispy bacon and fresh parsley if desired. Traditionally served with mashed potatoes or croquettes.

    💡 Proffstips: Letting the stew rest for a few minutes before serving allows the flavors to meld.