Konijn met Pruimen

Experience the heartwarming flavors of Dutch cuisine with this tender rabbit stew, enriched with sweet prunes and aromatic thyme. Perfect for a cozy weeknight dinner or a special gathering with loved ones.

• 1 kg rabbit, cut into pieces
• 200 grams dried plums (prunes)
• 2 tablespoons olive oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 500 ml chicken stock
• 2 teaspoons fresh thyme
• 1 teaspoon salt
• 1 teaspoon black pepper

Method

1. 1

   Heat the olive oil in a large pot over medium heat.

2. 2

   Add the rabbit pieces and brown them on all sides, about 5-7 minutes.

3. 3

   Remove the rabbit from the pot and set aside. In the same pot, add chopped onion and garlic, sautéing until softened, about 5 minutes.

4. 4

   Return the browned rabbit to the pot, add the chicken stock, thyme, salt, and pepper. Stir well to combine.

5. 5

   Add the dried plums to the pot, bringing the mixture to a simmer.

6. 6

   Cover the pot and reduce heat to low. Let it cook for about 1.5 hours, or until the rabbit is tender.

7. 7

   Once cooked, adjust seasoning if necessary and serve hot, pairing with crusty bread or mashed potatoes.