Many of those fortunate enough to visit the Sint Stefanus Monastery in Ghent, would have also been treated to a traditional Belgian meal. On these special occasions, the Monastery chef has been known to prepare a delicious feast of traditional Ghent dishes. One of these signature local dishes is Rabbit with Prunes – a local delicacy made extra special by the addition of St. Stefanus Blonde. Ghent Rabbit with Prunes - 225g prunes, pitted - 3 tbsp flour - 1 rabbit - 2 tbsp butter - 2 tbsp oil - 100g bacon, cubed - 2 onions, coarsely chopped - 330ml bottle St. Stefanus Blonde - 1 tbsp cider vinegar - 2 garlic cloves, finely chopped - 4 sprigs thyme - 2 bay leaves - 1 clove Directions: 1. Prepare the rabbit into serving pieces. 2. Season half the flour with salt and pepper and use it to coat the rabbit pieces on all sides. 3. Heat the oil in a shallow pan and then add the butter and the rabbit and brown on all sides. Remove from the pan and set aside. 4. Add the bacon to the pan and allow to brown – this should take about 5 minutes. Add the onions and sauté for 5 minutes, stirring from time to time. 5. Return the rabbit to the pan with the bacon and onions and sprinkle with the remaining flour. Cook for 3 to 4 minutes, turning the meat from time to time. 6. Add the St. Stefanus beer to the pan in small amounts. Then add the vinegar, garlic, thyme, bay leaves and the clove. 7. Mix well and cover. Allow to simmer for 1 hour, stirring occasionally. 8. Add the prunes and if necessary add some more water. Cook for a further 30-45 minutes or until the rabbit is tender. Please do give the recipe a try and let us know what you think or take a look at our recipe for honey beer bread.