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.
Recipe makes 1,6 kilogram.
Allergens & 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
Preparation method
- Fry the rabbit legs, onion, and garlic until golden brown.
- Add the other ingredients and braise on a low heat for around two hours until done.
- Scoop the rabbit meat out of the sauce and leave to cool down slightly.
- Pull the meat from the bone and add the meat back to the sauce.
- Depending on how thick you want the stew, thicken with corn starch.
Serving suggestions
- As a main component in a composition, e.g. with components of potato, rice, and onion.
- As part of an amuse-bouche, e.g. with a sweet potato foam, sweet and sour apple, and potato crisps.
- Delicious with components of tomato, Jerusalem artichoke, and cauliflower.
