Lapin a la bière et aux pruneaux (rabbit with beer and prunes for those of you that don’t speak French) a classic French dish. Rabbit can be a bit tough, so stewing it in a flavourful liquid like in this recipe, is a good idea. The beer tenderizes the meat as well, and makes a powerful and flavoursome sauce. As with all game, rabbit likes the addition of something sweet, so I added some prunes (which is traditional for rabbit). Nice served with braised endives.
Lapin a la bière et aux pruneaux (serves 2)
Adapted from “2000 recettes de la cuisine française de la gastronomie française aux spécialites regionales”
2 rabbit legs
knob of butter
6 shallots, peeled and minced
1 bottle of blond beer (for example Leffe blond)
1 bouillon cube
1 bay leaf
few sprigs of thyme
12 large and soft prunes
salt and pepper
Melt the butter in a pan. Add the rabbit legs, fry, turning regularly, until golden. Remove from pan and set aside. Add the shallots to the pan and fry until soft and translucent. Place the rabbit legs on top, pour over the beer, crumble in the bouillon cube and add the thyme and bay leaf. Place a lid on the pan, and simmer for at least 30 minutes, or until the meat is tender (mine took a generous hour), stirring occasionally. Add the prunes about 10 minutes before serving, when you add them earlier they will break up. Adjust seasoning with pepper and salt, and serve.