Rabbit cooked with prunes is a much loved classic Belgian dish, known there as “lapin aux pruneaux”. The meat of a rabbit is tender and tender, especially when it has been in sauce for many hours, which is how the Belgians produce such a delicate dish. It is literally cooked in the boiling sauce after being quickly roasted in a pan and topped with fresh cold beer, a dark ale or, possibly, an abbey ale. This warm stew is a typical winter dish, but you can of course enjoy it anytime during a trip to Belgium.
- In a bowl, dip the raisins and prunes in the brandy (or water) as needed until the fruit is completely submerged. Marinate for 3 hours at room temperature.
- Cut the rabbit into pieces and season with salt and pepper. Coat the rabbit pieces and liver with flour.
- In a pan large enough to cook the rabbit, fry the bacon in the butter for 5 minutes.
- Add the onions and sweat on a low heat for 3-4 minutes. Add the rabbit pieces and liver and brown on all sides.
- After caramelizing, add the vinegar, water, sugar, nutmeg, bay leaves and beer. Cover and simmer for 2 hours.
- Remove the meat from the pan and set aside. Let the sauce cool and skim the solidified fat off the surface.
- Reheat the sauce and thicken with 15 ml cornflour diluted in 15 ml water.
- Drain the raisins and prunes and add to the mixture. Boil for 5 minutes.
- Return the rabbit to the sauce and reheat.
- Serve with boiled or mashed potatoes.