Embark on a culinary journey to Belgium with this exquisite recipe for Rabbit in Prune Sauce, known in French as "Lapin aux Pruneaux." Belgium, famed for its rich gastronomic traditions, offers a plethora of delightful dishes, and this one stands out for its harmonious blend of tender rabbit meat and sweet, succulent prunes. The marriage of savory and sweet flavors creates a symphony for the taste buds, making this dish a true delight for any occasion, whether it's a cozy family dinner or a special gathering with friends. So, roll up your sleeves, gather your ingredients, and let's delve into the art of crafting this Belgian culinary masterpiece.

Ingredients:

• 1 whole rabbit, cut into serving pieces
• 200g pitted prunes
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1 bottle (330ml) Belgian beer (such as Belgian Dubbel or Tripel)
• 1 cup chicken broth
• 2 tablespoons Dijon mustard
• 2 bay leaves
• Salt and black pepper to taste
• Chopped fresh parsley for garnish

Instructions:

1- Begin by seasoning the rabbit pieces with salt and black pepper.

2- In a large skillet or Dutch oven, melt the butter over medium heat. Add the seasoned rabbit pieces and cook until golden brown on all sides. Remove the rabbit from the skillet and set aside.

3- In the same skillet, add the chopped onion and minced garlic. Sauté until softened and fragrant, about 3-4 minutes.

4- Sprinkle the flour over the onion and garlic, stirring continuously to create a roux. Cook for 2-3 minutes to remove the raw flour taste.

5- Gradually pour in the Belgian beer while stirring constantly to avoid lumps. Allow the mixture to simmer for a few minutes to thicken slightly.

6- Return the browned rabbit pieces to the skillet. Add the chicken broth, Dijon mustard, bay leaves, and pitted prunes. Stir to combine.

7- Bring the mixture to a gentle simmer, then reduce the heat to low. Cover the skillet or Dutch oven and let the rabbit cook for about 45-50 minutes, or until tender and cooked through, stirring occasionally.

8- Once the rabbit is cooked, taste the sauce and adjust the seasoning with salt and pepper if necessary.

9- Serve the Belgien Rabbit in Prune Sauce hot, garnished with chopped fresh parsley. This dish pairs wonderfully with crusty bread or creamy mashed potatoes.

Enjoy the delightful flavors of Belgium with this savory Rabbit in Prune Sauce (Lapin aux Pruneaux) dish, perfect for a cozy dinner with loved ones.

Nutritional Values:

Here's an approximate nutritional breakdown for the main ingredients in the Belgien Rabbit in Prune Sauce recipe:

Rabbit (per 100g):

• Calories: 173 kcal
• Protein: 21.5g
• Fat: 9.2g
• Carbohydrates: 0g
• Fiber: 0g

benefits:

• High in protein: Rabbit meat is a rich source of high-quality protein, essential for muscle growth and repair.
• Low in fat: Rabbit meat is leaner compared to other meats, making it a good option for those watching their fat intake.
• Rich in vitamins and minerals: Rabbit meat contains vitamins B12, B3, and B6, as well as minerals like iron, phosphorus, and selenium.

Prunes (per 100g):

• Calories: 240 kcal
• Protein: 2.2g
• Fat: 0.4g
• Carbohydrates: 63.9g
• Fiber: 7.1g

benefits:

• Rich in fiber: Prunes are an excellent source of dietary fiber, which promotes digestive health, regulates bowel movements, and may help lower cholesterol levels.
• High in antioxidants: Prunes contain various antioxidants, such as phenolic compounds and vitamin C, which help protect cells from damage caused by free radicals.
• Supports bone health: Prunes are rich in vitamin K and minerals like potassium and boron, which are important for bone health and may help reduce the risk of osteoporosis.

Belgian Beer (per 330ml bottle):

• Calories: Approximately 200-250 kcal (varies depending on the type and brand)
• Protein: 1-3g
• Fat: 0g
• Carbohydrates: Approximately 15-25g
• Fiber: 0g

benefits:

• Source of antioxidants: Beer contains antioxidants like phenols and flavonoids, which may help reduce the risk of heart disease and certain cancers.
• Provides B vitamins: Beer is a source of B vitamins, including B6, B12, niacin, riboflavin, and folate, which play various roles in metabolism, energy production, and red blood cell formation.
• May have heart-health benefits: Moderate beer consumption has been associated with a lower risk of heart disease, possibly due to its alcohol content and antioxidant properties.

Chicken Broth (per 1 cup):

• Calories: Approximately 10-20 kcal (varies depending on whether it's homemade or store-bought)
• Protein: 1-2g
• Fat: 0-1g
• Carbohydrates: 1-2g
• Fiber: 0g

benefits:

• Hydration: Chicken broth is a hydrating beverage that helps maintain fluid balance in the body.
• Source of electrolytes: Chicken broth contains electrolytes like sodium and potassium, which are important for nerve function, muscle contraction, and fluid balance.
• Supports joint health: Chicken broth contains gelatin, which is derived from the collagen in chicken bones and may help support joint health and reduce inflammation.

Dijon Mustard (per 2 tablespoons):

• Calories: 30 kcal
• Protein: 1g
• Fat: 2g
• Carbohydrates: 2g
• Fiber: 0g

benefits:

• Low in calories: Dijon mustard is low in calories, making it a suitable condiment for those watching their calorie intake.
• Adds flavor without fat: Dijon mustard adds tangy flavor to dishes without adding significant fat or calories.
• Contains antioxidants: Mustard seeds, the main ingredient in Dijon mustard, contain antioxidants like selenium and magnesium, which help protect cells from oxidative stress.

Please note that these values are approximate and may vary depending on factors such as specific brands, preparation methods, and serving sizes. It's always a good idea to check the nutritional information on the packaging of your ingredients for the most accurate values.