Cookbook:Rabbit with Abbey Beer (Konijn met Paterbier)
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Ingredients[edit | edit source]
- 1 rabbit
- Onions, chopped
- Carrots, chopped
- 1–2 ea. St. Sixtus 8 degree abbey beer
- Prepared mustard
- 2 slices of old bread
Procedure[edit | edit source]
- Divide the rabbit into practical pieces.
- Cook the onions and carrots in a large pot until colored.
- Add the portions of rabbit to the pot, and sear the meat.
- Add the 1–2 beers depending on the size of your pot and how big the rabbit was. The rabbit does not need to be completely submerged.
- Spread mustard onto the sliced bread, and lay those on top of the mixture. Seal the pot with aluminum foil and a lid.
- Stew for several (2–3) hours over low heat.
- Cool the stew and serve it the following day.
Notes, tips, and variations[edit | edit source]
- Do take care to check the stew 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 the onions and carrots from the stew.
- One might consider using a pressure cooker, but 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.