Belgian Rabbit with Prunes | Recipe by Jeffrey Vermaesen

rabbit

🥗Healthier: chicken

💰Cheaper: pork

Chicken is more accessible and less expensive than rabbit.

prunes

🥗Healthier: dried apricots

💰Cheaper: raisins

Dried apricots provide a similar sweetness and texture.

red wine

🥗Healthier: non-alcoholic red wine

💰Cheaper: grape juice

Grape juice can mimic the sweetness without the alcohol.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and can be used in place of butter.

Heat olive oil in a large Dutch oven over medium heat until shimmering.

Season rabbit pieces with salt and black pepper.

Brown rabbit pieces in batches, about 4-5 minutes per side, then transfer to a plate.

Add butter to the pot and melt over medium heat.

Sauté onions, carrots, and celery until softened, about 5-7 minutes.

Stir in garlic and cook for 1 minute until fragrant.

Sprinkle flour over the vegetables and stir to combine, cooking for 2 minutes.

Pour in red wine and scrape up any browned bits from the bottom of the pot.

Add chicken stock, bay leaves, thyme, and return rabbit to the pot.

Bring to a simmer, cover, and cook for 1.5 hours until rabbit is tender.

Add prunes in the last 15 minutes of cooking.

Remove bay leaves and thyme sprigs before serving.

Garnish with chopped parsley.

Cooking Techniques

Spice Level: