Deliciously tender wild English rabbit, sweetened with Agen prunes and Belgian Trappist Beer. This is the way my Grandmother used to cook rabbit. It’s phenomenal and this classic Belgian recipe continues to shine today. Rabbit meat is delicate in flavour and notably lean. A generous helping of dried organic French prunes and a quality Belgian Trappist ale work wonders in the sauce. This stew has a nostalgic taste with a modern touch, as all the ingredients come together in a perfect combination.

Serves 4

Ingredients

For the rabbit:

• 1 whole rabbit, jointed

• Sat & freshly ground black pepper

• 4 onions

• A generous knob of butter

• 200 g dried organic prunes (best = Agen, France)

• 2 tbsp plum or damson jam (or brown sugar)

• 2 tbsp flour

• 660ml Belgian Trappist Ale (I use Orval but a good amber or brown local ale will work too)

• 2 tbsp mustard

• 4 bay leaves

• 4 sprigs thyme

• 3 whole cloves

For the Belgian chicory (witloof) salad:

• 6 heads of Belgian endive (chicory)

• 2 tbsp mayonnaise

• A splash of vinegar

To serve:

• Potato croquettes or sautéed new potatoes

Method

1. Pre-heat the oven to 150°C (fan assisted).

2. Season the Rabbit:
   Joint the whole rabbit, pat dry with kitchen towel and season all sides of the pieces with pepper and a pinch of salt.

3. Prepare the Onions:
   Peel and halve the onions, then slice them into thin half-moons.

4. Brown the Rabbit:
   Melt a generous knob of butter in a large casserole pot over medium heat. Place the rabbit pieces in the pot, browning them until golden on all sides. Once browned, remove the rabbit from the pot (it won’t be fully cooked yet). If necessary, add a little more butter before the next step.

5. Cook the Onions:
   In the same pot, sauté the onions in the remaining butter. Stir regularly and let them soften, even becoming slightly caramelised.

6. Add the Prunes:
   Chop any large dried prunes into bite-sized pieces (smaller prunes can be left whole) and add them to the pot.

7. Add Sweetness and Flour:
   Stir in the plum jam (or a little brown sugar). Lower the heat slightly, sprinkle the mixture with flour, and stir. Let it cook for a minute to form a roux.

8. Add Ale and Return the Rabbit:
   Pour in the ale and add the mustard, stirring to combine and ensuring nothing sticks to the bottom. Allow the liquid to come up to the boil, then return the pieces of browned rabbit meat back to the pan.

9. Season:
   Bundle the thyme sprigs and bay leaves with kitchen string to form a ‘bouquet garni’. Add this to the pot, along with the cloves. Season with freshly ground pepper and a small pinch of salt.

10. Simmer:
    Cover the pot with a tight fitting lid, place in the oven and let the rabbit simmer in the sauce for at least an hour. The meat should be tender, almost falling off the bone so test with a fork for doneness.

    For the Belgian Endive Salad:

11. Prepare the Endive:
    Just before serving, remove the tough core from each endive and slice them finely. Place the endive in a bowl. Mix the Dressing: Toss the sliced endive with mayonnaise, ensuring each piece is lightly coated. Add a dash of vinegar, and season with pepper and salt to taste.

    To Serve:

12. Cook the Croquettes:
    Fry or bake some potato croquettes until golden brown. Just before serving, add a small splash of vinegar to the rabbit stew and stir. It’s amazing how this little touch of acidity will enhance the overall flavour.

13. Serve:
    Plate up the tender pieces of rabbit, a generous helping of the beer sauce with prunes, a scoop of fresh endive salad, and perhaps some crispy potato croquettes.