Cookbook:Rabbit with Abbey Beer (Konijn met Paterbier)
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Ingredients[edit | edit source]
- 1 rabbit
- chopped onions and carrots
- 1 or 2 St. Sixtus 8 degree abbey beer
- two slices of (old) bread
Procedure[edit | edit source]
- Take one rabbit, divide it in practical pieces.
- Take a big pot, stew some onions and carrots you previously chopped.
- When those are colored, add the portions of rabbit, and sear the meat.
- When seared, you can add 1 or 2 St. Sixtus 8 degree Abbey beers depending on the size of your pot and how big the rabbit was. The rabbit does not need to be completely submerged.
- Once done, spread mustard onto 2 slices of (old) bread and lay those on top of the pot.
- Now seal the pot, with aluminum foil and a lid. (One might consider using a pressure cooker, however those are usually quite tall for this recipe, it might work better with a big diameter pot, that's not too tall, hence the foil and lid recommendation. Besides, a pressure cooker will cook to fast, which is not ideal for a stew.)
- Once closed, you want to have this on a slow burn, and stew for several (2-3) hours.
Notes, tips, and variations[edit | edit source]
- Do take care to check from time to time, and stir to avoid burning things.
- Do not serve the same day, leave it to cool overnight, and serve the next day.
- You can also freeze it ... like most stews, it will taste even better when you defrost it ...
- It can be served with mashed potatoes and vegetables: onions and carrots from the stew.