For some reason I often associate rabbit with Belgium and like to make a rabbit stew with prunes in Belgian beer.
Perhaps because we had a rabbit when I was young and it was a Belgian race that grew rather fast. My parents thought they had bought a “dwarf “ rabbit that would live quietly in its cage and eat carrots, lettuce and other greens.
Instead we had a big beast that needed to run outside. It did not stay with us for long and I do not remember whether we ate any rabbit.
In French cuisine, the rabbit is often stewed with prunes that add a sweet taste to the meat and some colouring. Sometimes they add ginger bread or bread with mustard. I reserve the mustard for another rabbit dish.