Your online resource

for all things culinary


HOME Search this Site All Recipes Special Sections Articles &  Resources Kitchen Equipment Food & Health Growing Food Directories

Missing an Ingredient ? UKFoodOnline.co.uk

 

 

Stewed Rabbit with Prunes  HT  MC  Belgian  140mins plus soaking

 

Serves 4      Hot  Game  Pork  Fruit   Main Course   Eggless   Belgium  Europe

 

Ingredients
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

Instructions

 

1. Place the prunes in a large mixing bowl, pour over the hot water and leave to soak for 1 hour.

 

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 aside.

 

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.

 

6. 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. 

 

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. Serve hot.

 

 

More Poultry & Game Recipes  |  General Poultry & Game Prep & Cooking Times  

 

 

   

Click here to ask a culinary question

More information about this recipe

 Follow us  

Share 

 

Key techniques

Chop to – To cut into pieces of approximately the same size.
Brown  to  -  To fry in very shallow  fat  over a high heat in order to colour the food and seal in the juices.

Sauté  - The cooking of food in a small amount of fat, preferably in a single layer, until it browns and softens. It is important not to overfill the pan.

 

Tips, Options and Substitutions

xxx

Main equipment

Chopping Knife

Chopping Board

Saucepan

Wooden or Plastic Spoon

 

Freezing/Make ahead

Related Recipes and Information

More Poultry & Game Recipes 

General Poultry & Game Prep & Cooking Times  

Game Seasons UK

 Sign up for Free E-Mailings

For the latest kitchen equipment ideas

Still not found what you're looking for?

 

Try our search facility. Type in your main ingredient (s) or what you have available and allow us to whisk you up a recipe in seconds!

 

 

About Us  |  Contact Us  |    Private Privacy  |   Media Resources  |  Links  |  Sitemap  |  Printing Recipes  |   Abbreviations on this site  

 

This Web Site was designed and created by Recipes4us.co.uk. Copyright © 2000 to date [Recipes4us] All rights reserved.

 Some Photos © www.fotolia.co.uk