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Meat, Northern, Eastern and Western France

Flemish rabbit stew with steamed potatoes

Flemish rabbit stew is a slow cooked dish from northern France, made with rabbit, brown ale, prunes, and gingerbread. It takes 1h45 for 4 people, costs €3.60 per person, and is rated easy. The key to success is patience during cooking and adding the prunes only near the end.

I suggest a Flemish rabbit stew, sweet and mellow thanks to the prunes, with good steamed potatoes to soak up the sauce.

Flemish rabbit stew with steamed potatoes
Total time
1 h 45
Difficulty
Easy
Cost per person
€3.60
Calories per person
540 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall

Flemish rabbit stew works on a simple balance, the brown ale brings bitterness, the prunes and gingerbread answer with sweetness. The sauce thickens slowly as it cooks, and the rabbit meat turns tender enough to fall off the bone. It's a hearty dish without feeling heavy, the kind that fills the kitchen with a warm smell while it simmers.

This is a weekend recipe, the kind of dish you set to simmer gently while you get on with other things. It works well for a quiet dinner between adults or for guests, since the pot does most of the work. With steamed potatoes to soak up the sauce, it makes a complete, comforting meal for fall or winter.

The ingredients

4 people

Butcher

  • Rabbit pieces 1.2 kg

Fruits and vegetables

  • Onion 3
  • Thyme 3 sprigs
  • Potatoes 900 g

Pantry

  • Pitted prunes 16
  • Brown ale 33 cl
  • Mustardoften in the pantry 2 tbsp
  • Gingerbread 2 slices
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Dairy

  • Butter 30 g

Allergens Gluten, Mustard

The step by step recipe

  1. Brush the rabbit pieces with mustard, then season with salt and pepper.

    Let the mustard sit for fifteen minutes, it flavors the meat.

  2. Brown the rabbit in hot butter, then set it aside. 12 min

    Brown the pieces in two batches, they touch less and color better.

  3. Soften the sliced onions in the pot, put the rabbit back in, add the thyme, and pour in the ale.

    Scrape the bottom of the pot well with a wooden spoon to lift up the browned bits.

  4. Lay the crumbled gingerbread on top, cover, and let it simmer gently, adding the prunes for the last 20 minutes. 1 h

    Stir gently so the gingerbread dissolves into the sauce.

  5. Steam the potatoes and serve them alongside the rabbit, topped with sauce. 25 min

    Spoon a little sauce over the potatoes, it makes them taste even better.

Our tips to get it right

  • Pick a brown ale that isn't too bitter, it blends better with the sweetness of the prunes and gingerbread.
  • Cut the gingerbread into small pieces before crumbling it over the rabbit, it dissolves more easily into the sauce.
  • If the sauce is still too thin at the end of cooking, take the lid off for the last ten minutes to let it reduce.

The variations

  • Swap the rabbit for chicken pieces, the cooking time will be a bit shorter.
  • For a meatless version, use button mushrooms and carrots, the gingerbread and prunes keep the same sweet and savory character.
  • To save time, use smaller pieces of rabbit and shorten the simmering to 40 minutes.

What to serve it with

  • Plain steamed potatoes
  • Well dressed green salad
  • Brown ale to go with the dish

Storage

Flemish rabbit stew keeps for 2 to 3 days in the fridge in a sealed container. It freezes well without the potatoes, for up to 2 months. Reheat gently on the stovetop, adding a splash of water if the sauce has thickened too much.

Questions about this dish

Can you replace the brown ale with something else?

You can use chicken broth with a spoonful of brown sugar to keep a sweet touch. The flavor will be less pronounced but the dish still works well.

Do you need to marinate the rabbit before cooking?

It's not necessary, letting the mustard sit for fifteen minutes is enough to flavor the meat. The long simmer does the rest of the work.

Can this dish be made ahead?

Yes, it's actually better that way, the sauce and flavors develop as it rests overnight. Reheat gently the next day before serving.

Why add the prunes only near the end of cooking?

Added too early, the prunes break down completely into the sauce and lose their texture. Adding them for the last 20 minutes keeps them soft while still flavoring the sauce without disappearing.

How long does it take to make a Flemish rabbit stew with steamed potatoes?

Count 1 h 45 in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a Flemish rabbit stew with steamed potatoes?

About 540 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a Flemish rabbit stew with steamed potatoes cost?

About €3.60 per serving, or €14.40 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, mustard. Always check the labels of the products you buy.

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