Konijn in Bier

Step by stepInstructions

1. Season the rabbit pieces and dredge lightly in flour.
2. Melt the butter in a heavy pot and brown the pieces well on all sides; set aside.
3. Add the onions and cook over medium-low heat until soft and golden, about 10 minutes.
4. Pour in the beer and stock, scraping up the browned bits; add the sugar, thyme, bay leaf, and prunes.
5. Return the rabbit, bring to a simmer, cover, and cook gently for about 1 1/2 hours, until the meat is tender.
6. Stir in the mustard, adjust seasoning, and serve with fries, boiled potatoes, or crusty bread.