Nostalgia Meets Flavour

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.