Limburgse Konijnstoofpot Met Pruimen (limburgian Rabbit Stew With Prunes)
Limburgse Konijnstoofpot met Pruimen, or Limburgian Rabbit Stew with Prunes, is a traditional dish from the Limburg region of the Netherlands. This hearty stew is rich in flavor and perfect for a cozy family dinner.
Ingredients
- 1 whole rabbit, cut into pieces
- 1 cup prunes
- 2 onions, chopped
- 3 cloves garlic, minced
- 2 carrots, sliced
- 2 celery stalks, chopped
- 2 bay leaves
- 1 cup red wine
- 2 cups chicken broth
- 2 tablespoons flour
- Salt and pepper to taste
Instructions
- In a Dutch oven, brown the rabbit pieces in some oil over medium heat. Remove and set aside.
- Add the onions, garlic, carrots, and celery to the pot. Cook until softened.
- Sprinkle the flour over the vegetables and stir to coat.
- Return the rabbit to the pot. Add the prunes, bay leaves, red wine, and chicken broth. Season with salt and pepper.
- Bring the stew to a simmer, then cover and cook over low heat for 2 hours, or until the rabbit is tender.
- Remove the bay leaves and serve the stew hot, with crusty bread or mashed potatoes.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 2 hours
- Total time:
- 2 hours
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 350 per serving
- Carbohydrates
- 25g
- Protein
- 30g
- Fat
- 15g
Supplies
Dutch oven Cutting board Knife Measuring cups and spoons
Tools
Stovetop
Serving suggestions
Serving suggestions: Enjoy the stew with a side of mashed potatoes and a glass of red wine.
Tips & tricks
Tip: For a richer flavor, marinate the rabbit in red wine and herbs for a few hours before cooking.
Cost
$20