Rabbit Stew (with Prunes and Dark Abbey Ale)

Delicious, hearty rabbit stew with a medley of bold flavors and tender meat. Serves up to four depending on the size of the whole rabbit.

5 from 1 vote

Print Pin

Prep Time: 5

Cook Time: 2 10

Total Time: 2 15

Servings: -4 servings

Calories: 420kcal

Author: Milena Perrine

1 rabbit about 2 to 2 ½ pounds, cut into 6 to 7 pieces (hoppers, legs, saddle portions)
3 tablespoon flour
½ teaspoon pepper or to taste
1 teaspoon salt
½ cup pitted prunes
1 cup warm water
1 tablespoon butter
1 ½ tablespoon olive oil
3-4 slices thick-cut bacon
2 onions large
12 oz dark abbey ale ex. Chimay Premiere*
1 tablespoon white wine vinegar
1 clove garlic minced
1 bay leaf
1 clove
1 teaspoon dried thyme or a few sprigs fresh

Soak the prunes into the water. Set aside.
Roughly chop the bacon and the onions.
Make a bouquet garni with the bay leaf, clove and thyme.
Mix the flour with salt and pepper and dredge the rabbit pieces, shake off excess and reserve the extra flour.

Heat a Dutch oven or other heavy bottomed stew pot over medium-high. Add the butter and olive oil and sear the rabbit pieces until golden brown on each side. Work in batches. Set aside.
Lower the heat to medium and sauté the bacon until it renders most of its fat. Remove to a paper towel lined plate.
Sauté the onions in the bacon fat until translucent. Add back the rabbit pieces and sprinkle the reserved flour. Stir and cook for a couple of minutes.
Gradually add the abbey ale, about 2 oz at a time and stir after each addition in order to thicken the sauce.
Bring to boil, add the garlic, vinegar and the bouquet garni.
Cover, reduce the heat to low/medium-low and let simmer for 60 minutes.
Stir, add the prunes and the water they were in, add the bacon, stir again and cover. Gently simmer over low/medium-low heat for another 30 to 50 minutes, until the rabbit meat is really tender.**
Remove the bouquet garni, garnish with fresh thyme (optional) and serve.

*Feel free to increase the quantity of beer or add chicken or vegetable stock if you would like to prepare the stew with more sauce.

**If the liquids are reducing too fast, add a bit of stock as needed.