Lapin à la Tournaisienne

This traditional Belgian dish consists of a whole rabbit that is cut into pieces before being slowly simmered, usually alongside onions, prunes, raisins, and herbs such as thyme and bay leaves. Nowadays, the dish is often cooked with dark beer, though the original version did not include it as it was once a luxurious addition that was only reserved for the wealthy. As the name suggests, this Belgian dish hails from Tournai, and it is traditionally prepared on Lost Monday (Lundi Perdu)—a festivity held on each Monday following Epiphany that is celebrated with traditional songs and games.