Cut the onion coarsely. Chop the parsley. Fry the bacon with onions and toss all into a Le Creuset cooking pot. Stir the rabbit in flour, knock off and fry on all sides in butter until golden brown. Put the rabbit in the pot with bay leaves, thyme, Belgian Trappist beer and broth. Add vinegar and sugar and mix well. Leave two hours to simmer and add after 45 minutes the prunes.

Rabbit with prunes and Trappist beer

rabbit cut in parts prunes Belgian Trappist beer vegetable bouillon bacon butter
onions balsamico brown sugar thyme laurel flour parsley
A Recipe Guide For The Amateur Chef Belgian Cuisine

Rabbit with prunes

and Trappist beer

Cut the onion coarsely. Chop the parsley. Fry the bacon with onions and toss all into a Le Creuset cooking pot. Stir the rabbit in flour, knock off and fry on all sides in butter until golden brown. Put the rabbit in the pot with bay leaves, thyme, Belgian Trappist beer and broth. Add vinegar and sugar and mix well. Leave two hours to simmer and add after 45 minutes the prunes.
rabbit cut in parts prunes Belgian Trappist beer vegetable bouillon bacon butter
onions balsamico brown sugar thyme laurel flour parsley
a recipe guide for the amateur chef Belgian Cuisine