Liège-style Rabbit (Lapin à la Liégeoise)
Lapin à la Liégeoise, or Liège-style Rabbit, is a classic dish from Belgian cuisine that features tender rabbit meat cooked in a flavorful sauce with prunes and beer. This hearty and comforting dish is perfect for a special dinner or a cozy family meal.
Ingredients
- 1 whole rabbit, cut into pieces
- 2 tablespoons all-purpose flour
- 4 slices of bacon, chopped
- 1 onion, chopped
- 2 cloves of garlic, minced
- 1 cup pitted prunes
- 1 bottle of Belgian beer
- 2 cups chicken broth
- 2 tablespoons brown sugar
- 2 bay leaves
- Salt and pepper to taste
Instructions
- Dust the rabbit pieces with flour, salt, and pepper.
- In a large Dutch oven, cook the bacon over medium heat until crispy. Remove the bacon and set aside, leaving the fat in the pot.
- Add the rabbit pieces to the pot and brown on all sides. Remove the rabbit and set aside.
- Add the onion and garlic to the pot and cook until softened.
- Return the rabbit and bacon to the pot. Add the prunes, beer, chicken broth, brown sugar, and bay leaves. Season with salt and pepper.
- Bring the mixture to a simmer, then reduce the heat to low. Cover and cook for 1 hour, or until the rabbit is tender.
- Remove the bay leaves and adjust the seasoning if needed. Serve the Lapin à la Liégeoise hot, with crusty bread or over mashed potatoes.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 1 hour
- Total time:
- 1 hour
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 350 per serving
- Protein
- 30g
- Carbohydrates
- 20g
- Fat
- 15g
Supplies
Dutch oven Cutting board Knife Measuring cups and spoons
Tools
Ladle Tongs Serving platter
Serving suggestions
Serve the Lapin à la Liégeoise with a side of crispy frites (Belgian fries) and a refreshing Belgian beer.
Tips & tricks
For a richer flavor, marinate the rabbit pieces in beer and herbs for a few hours before cooking.
Cost
$25