Gastronomixs

Rabbit stew

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

Creation by Gijs Kemmeren, GK Foods, Raamsdonksveer, the Netherlands.

Recipe makes 1,6 kilogram.

Rabbit stewEnlarge

Ingredients

2

kg.

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

As needed:

 

pepper

As needed:

 

salt

As needed:

 

corn starch

Preparation method

Serving suggestions

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