Stewed Rabbit with Prunes
This recipe for stewed Rabbit with prunes requires a good preparation and timing, average cooking skills are required but the end result is like gold ! Enjoy !
- 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 cm / 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
- Place the prunes in a large mixing bowl, pour over the hot water and leave to soak for 1 hour.
- Season half the flour with salt and pepper and use 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 on both sides. You may have to do this in batches.
- Remove the rabbit pieces and set aside.
- Add the bacon to the pan and fry for about 5 minutes.
- Add the onions and cook for 5 minutes, stirring from time to time.
- Return the rabbit pieces to the pan, sprinkle the remaining flour over the meat and onions and cook for 3 to 4 minutes, turning the meat from time to time.
- Gradually add the beer, allowing the sauce to thicken slightly between each addition then add the vinegar, garlic, thyme, bay leaves, and clove.
- Mix well, reduce the heat, cover and simmer, covered, for 1 hour, stirring from time to time.
- Add the prunes, together with the water they were soaking in, bring to the boil then reduce the heat, cover and simmer for a further 45 minutes until the meat is very tender.
- Serve hot.