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.

Liège-style Rabbit (Lapin à la Liégeoise)

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

  1. Dust the rabbit pieces with flour, salt, and pepper.
  2. 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.
  3. Add the rabbit pieces to the pot and brown on all sides. Remove the rabbit and set aside.
  4. Add the onion and garlic to the pot and cook until softened.
  5. Return the rabbit and bacon to the pot. Add the prunes, beer, chicken broth, brown sugar, and bay leaves. Season with salt and pepper.
  6. Bring the mixture to a simmer, then reduce the heat to low. Cover and cook for 1 hour, or until the rabbit is tender.
  7. 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