Ingredients:  
    8 rabbit shoulders, boans removed
    2 spoons of mustard
    1 bottle of Duvel (33 cl)
    sugar
    herbs which one prefers e.g. cinnamon, clove, vanilla, laurer leaf
    400 gr Château d’Arville
    2 spoons of gooze fat
    mirepoix of onions, carrots and garlic (mirepoix = mixture of vegetables cut into blocs)
    thyme and laurer
    black pepper and sea salt
    1 thick rye sandwich
    strong mustard

Preparation:
Have the gooze fat melt and bake the rabbit meat in it together with the mirepoix, thyme, laurer and sea salt. When the meat is brown, remove the fat and add Duvel. Put mustard onto the rye sandwhich. Put it on top of the rabbit meat. Put the cover on the pot and have it become done in the pre-heated oven of 180° C. Put the Duvel in a pan. Add an equal quantity of sugar and add the herbs. Make it cook and then add the prunes and poach them in the syrup. Have them cool down in the juice. Remove the pits of the prunes and fill them up with a piece of Château d’Arville. Stirr the sandwich through the juice and sieve the sauce. Heat the meat once again in the sauce. Add the stuffed prunes and flavour the sauce. Add a bit of butter to thicken the sauce.

Serve with potatoes fried in gooze fat.

Source:  http://www.duvel.be