Ingredients for 4 to 6 people
Preparation
Cut the rabbit into pieces and lightly dust with flour for a perfect sear.
Melt butter in a heavy pot and brown the meat thoroughly. Season with salt and pepper.
Add the chopped onions and sauté until softened.
Pour in the beer to cover, add the bouquet garni, cover, and simmer gently for 3 to 4 hours until tender.
Stir in a few prunes in the final stages to add sweetness and complete the dish.
Serve with steamed potatoes to soak up the rich, flavorful sauce.
