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.

Limburgse Konijnstoofpot Met Pruimen (limburgian Rabbit Stew With Prunes)

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

  1. In a Dutch oven, brown the rabbit pieces in some oil over medium heat. Remove and set aside.
  2. Add the onions, garlic, carrots, and celery to the pot. Cook until softened.
  3. Sprinkle the flour over the vegetables and stir to coat.
  4. Return the rabbit to the pot. Add the prunes, bay leaves, red wine, and chicken broth. Season with salt and pepper.
  5. Bring the stew to a simmer, then cover and cook over low heat for 2 hours, or until the rabbit is tender.
  6. 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