Belgian Rabbit Stew with Prunes and Dark Beer

• 40 g Unsalted butter
• 8 Shallot, small
• 1 medium Whole rabbit, jointed
• 1 ½ tsp Fine sea salt
• ¾ tsp Black pepper
• 30 g Plain flour
• 500 ml Stout beer
• 300 ml Chicken stock
• 6 sprigs Fresh thyme
• 180 g Prune, pitted

1. Peel the shallots and keep them whole. Pat the rabbit dry, then season all over with the fine sea salt and black pepper. Dust the rabbit lightly with the plain flour, shaking off any excess.
2. Melt the unsalted butter in a Dutch oven over medium heat. Add the shallots and cook for 5 to 7 minutes, turning, until lightly golden. Lift the shallots out to a plate.
3. Increase the heat to medium-high and brown the rabbit pieces in the same pot in batches, 3 to 4 minutes per side, until well coloured. Return all the rabbit to the pot. Sprinkle over any remaining flour from the plate and cook for 1 minute, stirring to remove the raw flour taste.
4. Pour in the stout beer, scraping the base of the pot to release any browned bits. Add the chicken stock, thyme sprigs and the browned shallots. Bring to a gentle simmer, then cover and cook on low for 70 to 80 minutes, turning the rabbit once, until the meat is tender.
5. Stir in the prunes and simmer, uncovered, for 10 to 12 minutes until the prunes are plump and the sauce is glossy and lightly thickened. Taste and adjust with a little more fine sea salt and black pepper if needed. Rest off the heat for 5 minutes before serving.

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