Rabbit with Prunes

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Rabbit with Prunes

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Adjust Servings:
1/2 cup Cognac
1/2 cup raisins
12 pitted prunes
5 lb rabbit with liver
2 1/2 tsp Salt
freshly ground black pepper
1/2 cup Flour
1/2 cup diced bacon
1/4 cup Butter
3 finely chopped Onions or French shallots
2 cups dark beer
2 tsp red wine vinegar
1 cup Water
2 tsp Sugar
1 pinch nutmeg
3 Bay Leaves
1 tbsp corn starch
1 tbsp Water
  • 3 h
  • Serves 7
  • Medium




Rabbit cooked with prunes is a beloved classic Belgian  dish, known there as “lapin aux pruneaux”.The meat of a rabbit is tender and soft, especially when it has been covered in sauce for many hours, which is how the Belgians produce such a delicate dısh. It is literally cooked in the boiling sauce after being quickly roasted in a pan and doused in fresh cold beer, a dark one, or, possibly, an abbey beer. This warm stew is a typical winter dish, but you can of course enjoy it any time on a trip to Belgium.


  1. In a bowl, immerse the raisins and prunes in the cognac (or water) as needed until the fruit is fully immersed. Marinate for 3 hours at room temperature.
  2. Cut the rabbit into pieces and season with salt and pepper. Cover the rabbit pieces and the liver with flour.
  3. In a saucepan large enough to cook the rabbit, brown the bacon in the butter for 5 minutes.
  4. Add the onions and let them sweat for 3-4 minutes at low temperature. Add the rabbit pieces and liver and brown on all sides.
  5. Once caramelized, add the vinegar, water, sugar, nutmeg, bay leaves, and beer. Cover and simmer for 2 hours.
  6. Remove the meat from the saucepan and set aside. Let the sauce cool down and skim the congealed fat off the surface.
  7. Reheat the sauce and thicken with 15 ml of cornstarch diluted in 15 ml of water.
  8. Drain the raisins and prunes and add to the mixture. Cook for 5 minutes.
  9. Return the rabbit to the sauce and reheat.
  10. Serve with boiled or mashed potatoes.

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