Entree: Belgium – Flanders – Konijn met Pruimen (Slow-braised rabbit cooked with prunes and beer in a savory-sweet Flemish sauce)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 1 hr 15 min

Total 1 hr 35 min

Ingredients

- 2 lb (900 g) rabbit, cut into 6–8 pieces
- 4 oz (115 g) bacon or pancetta, diced
- 2 tbsp (30 ml) butter
- 1 large onion, sliced (approx. 8 oz / 225 g)
- 2 cloves garlic, minced (approx. 6 g)
- 1 cup (240 ml) dark Belgian beer (such as dubbel or brown ale)
- 1 cup (240 ml) chicken stock
- 6 oz (170 g) pitted prunes
- 2 tbsp (30 g) brown sugar
- 2 tbsp (30 ml) apple cider vinegar
- 1 bay leaf
- 1 tsp (5 g) Dijon mustard
- 1 tsp (6 g) salt
- 1 tsp (2 g) ground black pepper
- 8 pearl onions, peeled (approx. 100 g) (optional)
- 1 tbsp (8 g) all-purpose flour mixed with 2 tbsp (30 ml) water to make a slurry (optional, for thickening)
- Fresh parsley for garnish

Instructions

1. Pat rabbit pieces dry and season with salt and pepper. In a heavy Dutch oven over medium heat, cook diced bacon until fat renders and bacon is crisp; remove bacon and reserve.
2. Add 2 tbsp butter to the pot. In batches, brown rabbit pieces in the bacon fat/butter until golden on all sides, transferring browned pieces to a plate.
3. Add sliced onion (and pearl onions if using) to the pot and sauté until translucent, 4–6 minutes. Add minced garlic and cook 30 seconds more.
4. Pour in 1 cup beer to deglaze, scraping up browned bits, then add the chicken stock, prunes, brown sugar, apple cider vinegar, Dijon mustard, bay leaf, reserved bacon, and browned rabbit pieces. Bring to a simmer.
5. Reduce heat to low, cover, and gently braise on the stovetop for 45–60 minutes, or transfer to a 325°F (160°C) oven and bake covered for 45–60 minutes, until rabbit is very tender.
6. Remove rabbit and prunes to a serving dish. Skim fat if needed and thicken sauce by stirring in the flour slurry and simmering uncovered for 3–5 minutes until sauce thickens. Return rabbit and prunes to the sauce, warm through, and adjust seasoning.
7. Serve hot, garnished with chopped parsley, alongside boiled potatoes, mashed potatoes, or crusty bread to soak up the sauce.