Rabbit Prunes Dark Abbey Ale (Print-Friendly Version)

Tender rabbit, prunes, and bacon simmered in dark abbey ale for a rich, comforting Belgian-style meal.

# What You’ll Need to Make This:

→ Main Ingredients

01 - 1 rabbit (900–1135 g), cut into 6–7 pieces
02 - 3–4 slices thick-cut bacon
03 - 2 large onions, roughly chopped
04 - 1/2 cup (80 g) pitted prunes

→ Coating & Seasoning

05 - 3 tablespoons (24 g) flour
06 - 1/2 teaspoon ground black pepper, or to taste
07 - 1 teaspoon salt

→ Liquid & Fat

08 - 1 cup (240 ml) warm water
09 - 12 ounces (355 ml) dark abbey ale, such as Chimay Première
10 - 1 tablespoon (14 g) butter
11 - 1 1/2 tablespoons (21 ml) olive oil
12 - 1 tablespoon (15 ml) white wine vinegar

→ Aromatics & Herbs

13 - 1 clove garlic, minced
14 - 1 bay leaf
15 - 1 whole clove
16 - 1 teaspoon dried thyme or several sprigs fresh thyme

# How to Prepare:

01 - Place pitted prunes in a bowl with the warm water and set aside to soften. Roughly chop the bacon and onions.
02 - Wrap the bay leaf, clove, and thyme in a piece of kitchen twine or cheesecloth to create a bouquet garni.
03 - Mix flour with salt and pepper in a shallow dish. Dredge the rabbit pieces in the mixture, shaking off any excess flour. Reserve extra flour.
04 - Heat Dutch oven over medium-high heat. Add butter and olive oil, then sear rabbit pieces in batches until each side is golden brown. Set browned rabbit aside.
05 - Lower heat to medium. Add chopped bacon and cook until most fat is rendered. Remove bacon to a plate lined with kitchen paper. Sauté onions in remaining bacon fat until translucent.
06 - Return rabbit pieces to the pot. Sprinkle reserved flour over mixture and stir to coat. Cook for 2 minutes to remove raw flour taste.
07 - Gradually pour in dark abbey ale in increments, about 60 ml at a time, stirring after each addition until sauce thickens and all ale is incorporated.
08 - Bring to a gentle boil. Add minced garlic, white wine vinegar, and bouquet garni. Cover, reduce heat to low or medium-low, and let simmer for 60 minutes.
09 - Add soaked prunes along with their soaking liquid and the cooked bacon. Stir and cover. Simmer gently on low to medium-low for 30–50 minutes until the rabbit is very tender.
10 - Remove bouquet garni. Garnish with fresh thyme if desired and serve hot.

# Extra Tips:

01 - If more sauce is desired, add extra ale or substitute chicken or vegetable stock.
02 - Add a splash of stock if liquids reduce too quickly during simmering.

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