Konijn met Pruimen (Rabbit Stew with Prunes)

A traditional Belgian rabbit braise, konijn met pruimen brings together lean, delicate meat with a dark, savoury-sweet sauce. The rabbit is browned first for depth, then gently simmered with softened onions, stout, stock, vinegar, bay and thyme until tender enough to pull away from the bone. Prunes go in near the end so they plump without falling apart, adding mellow sweetness and a glossy finish to the sauce. It is a slow-cooked dinner dish with generous flavour rather than heaviness, best served hot with plenty of the onion and prune sauce spooned over each piece.
Recipe by JustRecipes Editorial Team
Content validated: August 2026 How we create recipes
Made this recipe? Rate it
Cuisine style Belgian home cooking
Flavor profile Rich • Savoury • Gently sweet
Techniques Browning • Slow simmering • Braising
Key equipment Dutch oven • Stovetop
Cooking style One-pot cooking • Slow-cooked • Make-ahead friendly
Time commitment Slow-cooked

Why this recipe works

  • Deep braised flavour: Browning the rabbit and caramelising the onions create a savoury base before the beer and stock are added.
  • Balanced richness: Apple cider vinegar sharpens the dark beer sauce, while prunes add enough sweetness to round out the bitterness.
  • Tender, hearty result: A long, gentle simmer lets the rabbit soften without drying out and gives the sauce time to thicken naturally.

Get the most out of this recipe

Timing notes

  • Mostly hands-off cooking: The active work is mainly slicing, browning and building the braise; the tenderness comes from the long covered simmer.
  • Rest before serving: A short rest off the heat helps the sauce settle and gives the meat a chance to relax before serving.

Common mistakes

  • Avoid a hard boil: Rabbit is lean, so keep the braise at a gentle simmer to prevent the meat becoming dry or stringy.
  • Brown in batches: Crowding the pot traps steam and prevents good colour, which means less depth in the finished sauce.
  • Add prunes near the end: Stirring in the prunes late keeps them plump and distinct rather than letting them dissolve completely into the sauce.

Ingredient notes

  • Choose the beer to suit the sauce: Stout gives a darker, more bitter-savoury sauce; ale makes the braise lighter and softer in flavour.
  • Use acidity for balance: The vinegar is important because it cuts through the richness of the braise and keeps the prune sweetness in check.
  • Fresh herbs work well here: Fresh thyme and bay perfume the slow-cooked sauce without overpowering the rabbit or the fruit.

Make-ahead tips

  • Good made ahead: Like many braises, the stew can taste even more rounded after a night in the fridge as the sauce settles.
  • Reheat gently: Warm slowly on the hob until piping hot, adding a little stock if the sauce has thickened too much.
  • Freezer-friendly: Cool completely before freezing, then defrost overnight in the fridge and reheat gently to preserve the texture of the rabbit.

Equipment you'll need

Dutch oven Stovetop
Ingredients
Instructions
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  1. Thinly slice the yellow onions. Pat the rabbit pieces dry and season all over with the black pepper.
  2. Melt the unsalted butter in a Dutch oven over medium-high heat. Brown the rabbit in batches for 6 to 8 minutes total, turning, until well coloured, then transfer to a plate.
  3. Lower the heat to medium and add the onions to the pot. Cook for 10 to 12 minutes, stirring often, until softened and lightly caramelised.
  4. Pour in the stout beer and bring to a simmer, scraping up any browned bits from the base. Simmer for 3 minutes to take the raw edge off the beer.
  5. Return the rabbit to the pot and add the beef stock, apple cider vinegar, bay leaves and fresh thyme. Bring back to a gentle simmer, then cover and cook on low for 75 to 85 minutes, turning the rabbit once, until the meat is tender and starting to come away from the bone.
  6. Stir in the prunes, cover again and simmer for 10 to 12 minutes, until the prunes are plump and the sauce looks glossy. If you want a thicker sauce, simmer uncovered for 5 to 10 minutes more until it coats the back of a spoon.
  7. Fish out the bay leaves and thyme sprigs. Rest the stew off the heat for 5 minutes, then serve hot with plenty of the onion and prune sauce spooned over the rabbit.

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Recipe notes

Tips

  • Keep the simmer very gentle; a hard boil can make rabbit dry and stringy.
  • If serving guests who are pregnant, elderly, or immunocompromised, use a stout that has been brought to a full simmer and ensure the stew is piping hot throughout before serving.

Substitutions

  • Replace stout beer with ale beer for a lighter, less bitter sauce.
  • Replace beef stock with chicken stock for a slightly sweeter, more delicate braise.

Storage

  • Refrigerate up to 3 days
  • Cool completely, then refrigerate in a sealed container. Reheat gently on the hob over low heat until piping hot, adding a splash of beef stock if the sauce has tightened; freeze for up to 3 months and defrost overnight in the fridge before reheating.

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Recipe overview

  • Servings: 4 servings
  • Total time: 2h 20min (25min active)
  • Difficulty: Medium
  • Cuisine: Belgian
  • Allergens:
    Wheat
One pot Freezer friendly
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Equipment you'll need

Dutch oven Stovetop

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Apple cider vinegar

1 cup ≈ 240 ml
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Beef stock

1 cup ≈ 240 ml
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Black pepper

1 cup ≈ 110.4 g
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Unsalted butter

10 oz ≈ 283 g
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