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Rabbit stew

Onion, beer, and a hint of vinegar are the flavours taking centre stage in this classic dish. 

Creation by Gijs Kemmeren, Vannu, Bavel, the Netherlands.

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Allergens and dietary requirements

  • Gluten
  • Sulphite
  • Mustard

Ingredients

2
kg
rabbit legs
5
onions
2
cloves
garlic
1
carrot, roughly cut
2
bottles
Trappist beer
200
ml
white wine vinegar
4
tbsp
mustard
1
sprig
rosemary
200
ml
apple juice
2
leaves
bay leaf
2
pieces
mace
2
cloves
100
g
plums, dry
as needed
pepper
as needed
corn starch
as needed
salt
Recipe for:1600 g

Scale recipe

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