Gastronomixs

Rabbit stew

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

Creation by Gijs Kemmeren, Herberg de Kop van ’t Land restaurant, Dordrecht, the Netherlands. 

Rabbit stewEnlarge

Ingredients

10

 

rabbit legs

5

 

onions

2

cloves

garlic

2

bottles

Trappist beer

200

ml

white wine vinegar

4

tbsp

mustard

100

g

dried plums

1

sprig

rosemary

200

ml

apple juice

2

 

bay leaves

2

pieces

mace

2

 

cloves

 

 

pepper

 

 

salt

 

 

corn starch

Preparation method

Serving suggestions

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