Beer Rabbit
Comments: Rabbit with prunes is a religious custom in Tournai, Belgium. It is served on the Monday after the Epiphany.
Serve along with fries, and a fine Belgian beer of your choice.
Servings:
IngredientsPreparation
  • 1 rabbit
  • A little butter or oil
  • 4 onions, chopped
  • 1 tablespoonful [8.75 g] flour
  • 4 cups [1 L] beer
  • Salt and pepper, to taste
  • 1 bay leaf
  • 1 sprig thyme
  • 12 prunes
  • Cut the rabbit into pieces: the legs and the back in 3 pieces.
  • Heat butter or oil into a large casserole; brown rabbit pieces on all sides.
  • Remove rabbit pieces from casserole, lower heat a little, and lightly fry chopped onions.
  • Add flour and mix very quickly.
  • Drizzle with just a little beer.
  • Put rabbit pieces back into casserole then pour in remaining beer so that ingredients are completely covered.
  • Salt, pepper; add bay leaf and thyme sprig.
  • Cook stirring every now and then using a wooden spoon, so the meat does not stick to the bottom.
  • Leave to simmer slowly for hours, it will only get better, adding more liquid if needed.
  • Thirty [30] minutes before serving, add prunes with their stones mixing them gently with the pieces of rabbit.