- 1 rabbit into pieces (or use 4 rabbit legs)
- 2 onions
- 1 bottle of beer (a heavier kind, we’ve used Chimay trappist)
- optional: 2 tablespoons of sugar
- 300 gram pitted dates
- 600 ml vinegar
- 3 bay leaves
- few sprigs of fresh thyme
- 1 large spoonful of molasses
- dairy butter
- pepper and salt to taste
Kitchen equipment needed
- cutting board & chef’s knife
- large bowl
- cling film
- Dutch oven or any other heavy bottomed pan
- paper kitchen towels
Preparation — 15 minutes + waiting time
PEEL and chop the onions into thin (half) rings. ADD the pieces of rabbit in a large bowl and pour in vinegar and water along with bay leaves, sprigs of thyme and onions. MARINATE for at least 12 hours, this way the rabbit will become very tender.
Make sure the dates are pitted and divided into halves.
REMOVE the rabbit from the bowl, sieve the water and vinegar and keep the onion, bay leaves and thyme. Throw out the water and vinegar and pat the rabbit dry using paper kitchen towels. SEASON all sides with pepper and salt.
Finishing the slow-cooked rabbit with dates and beer — 1 hour
HEAT a knob of butter in a Dutch skillet, or other heavy bottomed pan, and add the rabbit pieces until they’re beautifully golden brown on all sides. If they don’t fit in the pan all at once, it’s best to cook them in batches.
ADD the onion rings, included bay leaves and thyme, and sauté a few minutes more. POUR in the beer and stir in molasses, bring to a boil and turn down the heat as soon as it starts to boil. Let it simmer for about 40 minutes without lid. Make sure the rabbit won’t stick to the pan.
REMOVE bay leaves and thyme sprigs and ADD the pitted dates. Let it simmer for another 10 minutes. SEASON with pepper and salt, now you can also add 2 tablespoons of sugar if you like. SERVE with Brussels sprouts, red cabbage and potatoes. Enjoy!