Rabbit with plums also known as lapin aux pruneaux is one of the most beloved dishes from Belgian cuisine.
| Channel | Publish Date | Thumbnail & View Count | Actions |
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 DW News | 2008-11-10 05:29:22 |  1,779 Views |
euromaxx a la carte | Rabbit fillet with plums rolled in pasta with balsamic sauce
The tender rabbit meat takes centre stage in this warming dish prepared in a delicious sauce of chicken stock white wine (or sometimes even dark beer!) and rabbit liver which makes the dish extra nutritious.
The plums smoky bacon and herbs create a trinity of flavours that make the whole dish simply perfect. It’s a great winter dinner option that’s definitely worth trying if you get your hands on rabbit!
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