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Ingredients
- 1 rabbit
- 4 onions
- 2 spoons of flour
- 12 prunes
- a bit of butter or baking oil
- 1 liter of beer
- A laurel leaf and a sprig of thyme
Method
- Cut the rabbit in pieces: the legs and the back in three pieces.
- Heat a casserole with the butter and the baking oil, put the pieces in it and brown them.
- Remove the pieces from the casserole, lower the fire a little, and lightly fry the chopped onions. Then add a big spoon of flour and mix very quickly.
- Drizzle with beer.
- Put the pieces back, add the rest of the beer so the ingredients are completely covered.
- Add salt and pepper (to taste), laurel and thyme.
- Stir every now and then with a wooden spoon so the meat won't stick to the bottom.
- You can let it simmer for hours; it will only get better.
- If necessary, wet again.
- Add the prunes with their stones thirty minutes before the cooking is finished. Mix them gently with the pieces of rabbit.
- Serve with fries and a fine Belgian beer of your choice.
