Lapin Cuit avec des Pruneaux (Stewed Rabbit with Prunes)
Lapin Cuit avec des Pruneaux (Stewed Rabbit with Prunes) is a traditional Belgian recipe for a classic stew of rabbit and prunes cooked with onions in dark beer. The full recipe is presented here and I hope you enjoy this classic Belgian version of: Stewed Rabbit with Prunes (Lapin Cuit avec des Pruneaux).
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Ingredients:
225g prunes, pitted
250ml water, hot
3 tbsp plain flour
8 farmed rabbit portions (2 rabbits, jointed)
2 tbsp butter
2 tbsp vegetable oil
100g streaky bacon, cut into 2cm pieces
2 onion, coarsely chopped
360ml dark Belgian beer
1 tbsp cider vinegar
2 garlic cloves, finely chopped
4 large sprigs of thyme
2 bayleaves
1 whole clove
salt and freshly-ground black pepper, to taste
Method:
Place the prunes in a large bowl, pour over the hot water then set aside to soak for 1 hour.
In the meantime, season half the flour with salt and black pepper and use to coat the rabbit pieces on all sides (shake off any excess). Heat the butter and oil in a large pan (or flame-proof casserole), add the rabbit pieces and fry until well browned on all sides (do this in batches if you have to). Remove the rabbit pieces and set aside.
Add the bacon to the pan and fry for about 5 minutes then stir in the onions and cook for 5 minutes more, stirring frequently. Return the browned rabbit pieces to the pan then sprinkle the remaining flour over the pan contents. Cook for about 3 minutes, turning the meat frequently. Gradually whisk in the beer, forming a sauce then add the cider vinegar, garlic, thyme, bayleaves and clove. Mix thoroughly to combine then bring the mixture to a simmer, cover and cook gently for 1 hour, stirring occasionally.
Now add the prunes along with their soaking water, bring to a boil, reduce to a simmer then cover and cook for a further 45 minutes, or until the meat is very tender. Serve hot with potatoes.
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