Ingredients

1 rabbit                                                  2 onions
pepper & salt                                         100 g butter
20 g flour                                               33 cl Trappist Westmalle (dubbel)
7.5 dl wine (white/dry)                          1 bag bouquet garni                         
1 dl meat broth                                     400 g prunes (dried)
100 g raisins                                         2 slices of white bread
1 spoon of parsley (chopped)               2 cl vinegar
0.5 teaspoon corn starch                      1 spoon of mustard

Method

Cut the rabbit into biggish pieces.  Peel the onions and chop coarsely. Add any spices you wish to the meat, plus salt and pepper and roll in the flour.

Bake brown (all sides) in hot butter.  Take out of pan and fry the
onions light brown. Add the pieces of rabbit and the wine and beer.  Add the bouquet garni and simmer for one hour with the lid on the pot.  Add the broth so the meat keeps moist.

In the meantime, swell the prunes and raisins in lukewarm water. Cut the bread in small chunks and fry golden brown in oil with butter.

Chop the parsley. Mix and stir the starch and mustard in a bit of vinegar.

Place the pieces of rabbit on a serving dish, thicken the sauce with the
mustard-starch mixture.  Add the prunes and raisins and warm them for a little while.

Put the sauce over the rabbit & put the bread & parsley on top. Serve with cooked potatoesand a Belgian beer or three!

Many thanks to Robin Crompton for this recipe.

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