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Flemish Rabbit Stew

Submitted on Mon, 26-May-2014

  1. Sauté the finely chopped onions in the margarine or butter
  2. Add the bacon bits
  3. In a different pan, sear the pieces of rabbit in butter or margarine
  4. Add the bacon bits to the onions
  5. Season the meat and add the bay leaves, wine, vinegar, water and sugar
  6. Cover well and allow to stew for two hours
  7. Remove the meat from the pan, allow the gravy to cool and skim the fat off
  8. Thicken with potato flower and corn flour
  9. Add the pieces of meat to the gravy
  10. Serve with prunes.


  • 1 rabbit
  • 1.5 l red wine
  • 2 table spoons of vinegar
  • salt and pepper
  • nutmeg
  • 100 g margarine or butter
  • 100 g bacon bits
  • 3 finely chopped onions
  • 2 table spoons of sugar
  • 3 bay leafs
  • 1/2 glass of water
  • 1/2 table spoon of corn flower
  • 1/2 table spoon of potato flower