Rabbit with Prunes HT MC
Belgian 140mins plus soaking
4 Hot Game
Pork Fruit Main Course Eggless Belgium Europe
225g/8oz Pitted Prunes
240ml/8fl.oz. Hot Water
3 tbsp Plain Flour
Salt and Black Pepper
8 Rabbit Portions
2 tbsp Butter
2 tbsp Vegetable Oil
100g/4oz Streaky Bacon, cut into 2.5cm/1-inch pieces
2 Onions, coarsely chopped
360ml/12fl.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
1. Place the
prunes in a large mixing bowl, pour over the hot water and leave to soak for 1
2. Season half the
flour with salt and pepper and use to coat the rabbit pieces on all sides,
shaking off any excess.
3. 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
4. Add the bacon
to the pan and fry for about 5 minutes.
5. Add the onions
and cook for 5 minutes, stirring from time to time.
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.
7. 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.
8. 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.
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