Belgian Rabbit with Prunes
A classic Belgian stew of tender rabbit braised with sweet prunes, mustard, and bay leaf. Rich, slightly sweet, and deeply satisfying—authentic comfort food from Flanders.
- Total time
- 45 min
- Servings
- 2
- Calories
- 485
- Protein
- 52g
Ingredients
- 2.5 lbs rabbit, cut into 8 pieces (2 to 2.5 lbs)
- ¾ cup pitted prunes
- 2 tbsp whole grain mustard
- 1 whole bay leaf
- 1 cup chicken or vegetable broth
- 1 pinch salt and pepper
Instructions
- 1
Pat the rabbit pieces dry with paper towels by pressing gently on each piece until the surface feels completely dry, about 1 minute total—this helps them brown better.
- 2
Season the rabbit pieces on all sides with salt and pepper, using about 1/4 teaspoon of each distributed evenly across all 8 pieces.
- 3
Heat 1 tablespoon of olive oil in a large heavy-bottomed pot (12-inch) over medium-high heat until it shimmers and slides quickly when you tilt the pot, about 2 minutes.
- 4
Place half of the rabbit pieces in the hot oil in a single layer with space between each piece, then let them cook without moving them until the bottom is deep golden brown, about 4 minutes.
- 5
Flip each piece over with tongs and cook the other side until golden brown, about 3 minutes longer, then transfer to a clean plate.
- 6
Add the remaining 1 tablespoon of olive oil to the pot, then place the second batch of rabbit pieces in and cook them the same way—4 minutes on the first side, 3 minutes on the second—then transfer to the plate.
- 7
Pour the 1 cup of broth into the pot and use a wooden spoon to scrape up the stuck-on brown bits from the bottom, stirring constantly for about 30 seconds until the liquid is mostly smooth.
- 8
Stir in the 2 tablespoons of mustard with a wooden spoon until no lumps remain and the liquid looks uniform, about 30 seconds.
- 9
Return all the rabbit pieces to the pot in a single layer, add the bay leaf and 0.75 cup of prunes scattered among the rabbit, then bring the liquid to a gentle boil over medium-high heat.
- 10
Once you see small bubbles breaking the surface, reduce the heat to low so the liquid barely simmers, then cover the pot with a lid and cook for 25 minutes.
- 11
Remove the lid, stir gently, and check that the rabbit is very tender by piercing the thickest thigh piece with a fork—it should slide through easily with no resistance.
- 12
If the rabbit resists the fork, re-cover and simmer for 5 more minutes, then check again; once tender, remove from heat.
- 13
Fish out and discard the bay leaf, then taste the stew and add a pinch more salt or pepper if needed.
- 14
Divide the rabbit, prunes, and sauce evenly between two deep bowls, placing 4 pieces of rabbit in each, then serve immediately while hot.
Tools you’ll need
- paper towels
- cutting board
- sharp knife
- 12-inch heavy-bottomed pot with lid
- wooden spoon
- tongs
- fork
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