Stewed Rabbit with Prunes

Stewed Rabbit with Prunes Recipe from Belgium | Ingredients: prunes, flour, salt, rabbit, bacon, onions, beer, cider vinegar, garlic, thyme, bay leaves

Region / culture: Belgium | Servings: 4

Introduction

Stewed Rabbit with Prunes is a classic dish that combines tender rabbit meat with sweet prunes and savory bacon. This hearty and flavorful dish is perfect for a cozy dinner on a cold evening.

History

This recipe has its origins in traditional Belgian cuisine, where rabbit is a popular meat choice. The combination of prunes and beer in this dish adds a unique and delicious flavor profile that has been enjoyed for generations.

Ingredients

225 g (8 oz) pitted prunes
240 ml (8 fl oz) hot water
3 tbsp plain flour
salt and black pepper
8 rabbit portions
2 tbsp butter
2 tbsp vegetable oil
100 g (4 oz) streaky bacon, cut into 2.5 centimeters (1 inch) pieces
2 onions, coarsely chopped
360 ml (12 fl oz) Belgian sour beer (e.g Rodenbach)
1 tbsp cider vinegar
2 garlic cloves, finely chopped
4 large sprigs fresh thyme
2 bay leaves
1 whole clove

How to prepare

Place the prunes in a large mixing bowl, pour the hot water over them, and let them soak for 1 hour.
Season half of the flour with salt and pepper. Use this seasoned flour to coat the rabbit pieces on all sides, shaking off any excess.
Heat the butter and oil in a large saucepan. Add the rabbit pieces and brown them on both sides. You may need to do this in batches.
Remove the rabbit pieces and set them aside.
Add the bacon to the pan and fry it for about 5 minutes.
Add the onions and cook for 5 minutes, stirring occasionally.
Return the rabbit pieces to the pan. Sprinkle the remaining flour over the meat and onions. Cook for 3 to 4 minutes, turning the meat occasionally.
Gradually add the beer, allowing the sauce to thicken slightly after each addition. Then add the vinegar, garlic, thyme, bay leaves, and clove.
Mix well, reduce the heat, cover, and simmer for 1 hour, stirring occasionally.
Add the prunes, along with the water they were soaking in. Bring to a boil, then reduce the heat, cover, and simmer for an additional 45 minutes, until the meat is very tender.
Serve hot.

Variations

Substitute dried apricots or figs for the prunes for a different flavor profile.
Use white wine or chicken broth instead of beer for a lighter version of the stew.
Add chopped carrots and celery to the stew for extra vegetables.

Cooking Tips & Tricks

Make sure to brown the rabbit pieces before adding them to the stew. This will help seal in the juices and add flavor to the dish.

- Be sure to soak the prunes in hot water before adding them to the stew. This will help them plump up and become tender.

- Stir the stew occasionally while simmering to ensure that the flavors are evenly distributed.

Serving Suggestions

Serve the Stewed Rabbit with Prunes over a bed of mashed potatoes or with crusty bread to soak up the delicious sauce. A side of steamed green beans or roasted carrots would also complement this dish nicely.

Cooking Techniques

Browning the rabbit pieces before adding them to the stew helps to develop flavor.

- Simmering the stew slowly over low heat allows the flavors to meld together and the meat to become tender.

Ingredient Substitutions

Use chicken thighs or pork shoulder in place of rabbit if desired.

- Olive oil can be used instead of butter for a dairy-free version of the dish.

Make Ahead Tips

This stew can be made ahead of time and reheated before serving. The flavors will continue to develop as it sits, making it even more delicious.

Presentation Ideas

Serve the Stewed Rabbit with Prunes in a shallow bowl with a sprig of fresh thyme or parsley on top for a pop of color. A sprinkle of chopped bacon or a drizzle of balsamic glaze would also add a nice touch.

Pairing Recommendations

Pair this dish with a Belgian ale or a glass of red wine, such as a Pinot Noir or Merlot. A side salad with a tangy vinaigrette would also complement the flavors of the stew.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave until heated through.

Nutrition Information

Calories per serving

Each serving of Stewed Rabbit with Prunes contains approximately 400 calories.

Carbohydrates

Each serving of Stewed Rabbit with Prunes contains approximately 25 grams of carbohydrates.

Fats

Each serving of Stewed Rabbit with Prunes contains approximately 15 grams of fats.

Proteins

Each serving of Stewed Rabbit with Prunes contains approximately 30 grams of proteins.

Vitamins and minerals

This dish is rich in iron, vitamin B12, and zinc, which are essential nutrients for overall health and well-being.

Alergens

This recipe contains gluten from the flour used to coat the rabbit pieces. It also contains dairy from the butter used in cooking.

Summary

Stewed Rabbit with Prunes is a nutritious and balanced meal that provides a good source of protein, healthy fats, and essential vitamins and minerals.

Summary

Stewed Rabbit with Prunes is a comforting and flavorful dish that is perfect for a special dinner or a cozy night in. The combination of tender rabbit meat, sweet prunes, and savory bacon creates a delicious and satisfying meal that is sure to impress.

How did I get this recipe?

The first time I saw this recipe, I was hooked. It was a chilly autumn day and I was visiting my dear friend Margot in the countryside. Margot was a wonderful cook and she always had something delicious simmering on the stove. That day, it was stewed rabbit with prunes.

As soon as I walked into her cozy kitchen, the aroma of the stew wafted towards me, making my mouth water. I watched as Margot deftly chopped onions and garlic, browned the rabbit pieces in a large pot, and added in the prunes, herbs, and stock. The whole house was filled with the comforting scent of simmering meat and fruit, creating a warm and inviting atmosphere.

I couldn't wait to try the dish, and when it was finally ready, I took my first bite and was instantly transported to foodie heaven. The tender rabbit meat, sweet prunes, and savory herbs all melded together in perfect harmony. It was a dish unlike anything I had ever tasted before, and I knew I had to learn how to make it myself.

After a lovely afternoon of chatting and eating, I asked Margot for the recipe. She smiled and handed me a well-worn piece of paper, covered in her elegant handwriting. As I read through the instructions, I realized that this was a dish that required time, patience, and love. It wasn't something that could be rushed or thrown together haphazardly. It was a labor of love, a dish that required care and attention to detail.

I thanked Margot profusely for sharing her recipe with me, and I promised to make it for my family as soon as possible. I left her house that day with a full belly and a heart full of gratitude for the gift of a delicious new recipe.

Over the years, I made stewed rabbit with prunes many times, perfecting my technique and tweaking the recipe to suit my own tastes. I shared it with friends and family, who all raved about its unique flavors and comforting qualities. It became a staple in my repertoire, a dish that I turned to when I wanted to impress guests or simply treat myself to a delicious meal.

As I continued to cook and experiment in the kitchen, I learned that recipes were more than just a list of ingredients and instructions. They were a connection to the past, a way to honor the traditions and memories of those who had come before me. Each recipe I made carried with it a story, a memory, a piece of history that I could pass down to future generations.

And so, every time I made stewed rabbit with prunes, I thought of Margot and that chilly autumn day in the countryside. I remembered the warmth of her kitchen, the laughter we shared, and the delicious meal we enjoyed together. I felt grateful for her friendship and her generosity in sharing her recipe with me.

As I grew older, I realized that cooking was more than just a hobby or a skill. It was a way to connect with others, to show love and care through the food we prepared and shared. And so, I continued to cook and bake, to learn new recipes and techniques, and to pass on my knowledge to those who came after me.

Now, as I sit in my kitchen, surrounded by the comforting scents of stewed rabbit with prunes simmering on the stove, I smile and think of all the memories and stories that this recipe holds. It is more than just a dish; it is a connection to the past, a way to honor the traditions and flavors of those who came before me.

And so, I will continue to cook and create, to share my love of food with others, and to pass down the recipes and stories that have shaped me into the cook I am today. For in the kitchen, surrounded by the warmth and aroma of good food, I am truly at home.