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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Belgian >> Belgian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Dissect rabbit into serving pieces. | 2. Season half the flour with salt and pepper and use to coat the rabbit pieces on all sides. | 3. Heat oil and then add the butter to a shallow pan, add the rabbit and brown on all sides. Remove from pan and set aside. | 4. Add the bacon and brown - about 5 mins.Add the onions and saute for 5 minutes, stirring from time to time. | 5. Return the rabbit to the pan, sprinkle the remaining flour over the meat and onions and cook for 3 to 4 minutes, turning the meat from time to time. | 6. Add the beer to the pan, a small amount at a time and then add the vinegar, garlic thye, bay leaves and clove. | 7. Mix well and simmer covered for 1 hour. Stir occasionally. | 8. Add the prunes and if necessary add some more water. Cook a further 30-45 mins until rabbit is tender. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
prune	225		pitted	55282.5	14636.7	458.055	105.3
flour	3	tablespoons		108.4275	23.7385	1.7627	0.4207
rabbit	1			-	-	-	-
butter	2	tablespoons		171.0	7.857	5.343	14.4
oil	2	tablespoons		224.25599999999997	0.0	0.0717	25.4669
bacon	100		cubed	3616.0	30.24	255.04	270.88
onion	2		chopped	128.0	29.888	3.52	0.32
beer	360			-	-	-	-
cider vinegar	1	tablespoon		3.1289999999999996	0.1386	0.0	0.0
garlic clove	2		chopped	-	-	-	-
thyme	4	sprigs		-	-	-	-
bay leaf	2			-	-	-	-
clove	1	clove		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.