Skip to content

Meat, European

Rabbit with gueuze beer and prunes, with potatoes

Rabbit with gueuze beer and prunes is a Belgian braise for 4 people, ready in 1 hour 40 minutes, medium difficulty, for about €4.30 per person. The key is the onion roux that thickens the sauce, and adding the prunes near the end so they stay soft without falling apart. The gueuze brings a tartness that balances the sweetness of the prunes.

Tonight I'm suggesting rabbit braised in gueuze, that tangy Belgian beer, with soft prunes and potatoes.

Rabbit with gueuze beer and prunes, with potatoes
Total time
1 h 40
Difficulty
Medium
Cost per person
€4.30
Calories per person
660 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall

The rabbit simmers slowly in gueuze, a tangy Belgian beer that stands in for wine in this classic northern French and Belgian dish. The meat turns tender, the sauce gets body from the onion roux, and the prunes added at the end bring a sweetness that plays against the beer's sharpness. Mustard and thyme round out the flavor without taking over.

This is a Sunday dish or a weeknight meal for when you have a bit of time to spare, better suited to adults since the beer's tang and the overall acidity aren't always a hit with kids. Plain boiled potatoes are all you need on the side, so nothing distracts from the sauce.

The ingredients

4 people

Butcher

  • Rabbit, cut into pieces 1.4 kg

Pantry

  • Gueuze or tangy blonde beer 50 cl
  • Pitted prunes 12
  • Mustardoften in the pantry 2 tbsp
  • Flouroften in the pantry 2 tbsp
  • Bay leavesoften in the pantry 2
  • Brown sugaroften in the pantry 1 tsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Fruits and vegetables

  • Onions 3
  • Thyme 3 sprigs
  • Potatoes 1 kg

Dairy

  • Butter 50 g

Allergens Gluten, Lactose, Mustard

The step by step recipe

  1. Brown the rabbit pieces in the butter, in small batches, then set them aside. 10 min

    Salt them after browning so they sear better.

  2. Cook the sliced onions in the pot, dust with flour, let it brown, then add the brown sugar. 8 min

    The onion roux gives the sauce body.

  3. Return the rabbit to the pot, pour in the beer, add the mustard, thyme, and bay leaves, then cover.

    The beer should barely cover the meat.

  4. Let it simmer gently, add the prunes, and continue cooking. 1 h

    Add the prunes in the last fifteen minutes so they don't fall apart.

  5. Cook the potatoes in salted water and serve them with the rabbit, topped with sauce. 20 min

    Adjust the sauce at the end, with a splash of vinegar if needed.

Our tips to get it right

  • Pick rabbit pieces with some bone in, like the saddle or legs, they give the sauce more flavor during the long simmer.
  • Don't salt the rabbit before browning it, or it will release water and won't color as well.
  • Let the pot rest off the heat for a few minutes before serving, the sauce thickens a bit more as it cools slightly.

The variations

  • Swap the rabbit for chicken pieces, the cooking time will be a bit shorter, around 45 minutes of simmering.
  • For an alcohol free version, use chicken broth with a splash of cider vinegar instead of the beer.
  • For kids, make the same base but skip the mustard and replace the gueuze with apple juice, for a milder taste.

What to serve it with

  • Steamed or boiled potatoes
  • A green salad with a sharp vinaigrette
  • A glass of gueuze to match the dish

Storage

This dish keeps for 3 days in the fridge in a sealed container, and it's often better reheated the next day. You can freeze it without the potatoes for up to 2 months. Reheat gently in a pot, adding a little water if the sauce has thickened too much.

Questions about this dish

Can I use a different beer instead of gueuze?

Yes, a blonde beer with a bit of tartness works well if you can't find gueuze. Avoid beers that are too bitter or too sweet, since they'll throw off the sauce's balance.

Do I need to marinate the rabbit first?

No, the long simmer is enough to tenderize the meat on its own. A marinade would just add time without really improving the result.

Can I make this dish ahead of time?

Yes, it's even recommended, the sauce improves after resting overnight in the fridge. Reheat it gently the next day before serving.

Why add the prunes only near the end of cooking?

Prunes added too early break down in the sauce and lose their texture. Adding them in the last fifteen minutes keeps them soft without falling apart.

How long does it take to make a rabbit with gueuze beer and prunes, served with potatoes?

Count 1 h 40 in total, prep and cooking included. The recipe is rated “medium”.

How many calories are in a rabbit with gueuze beer and prunes, served with potatoes?

About 660 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 rabbit with gueuze beer and prunes, served with potatoes cost?

About €4.30 per serving, or €17.20 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

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

European Cuisines

See all

Rabbit recipes

See all