Gastronomixs

Rabbit stewed in beer

The original classic rabbit dish from Belgium!

Rabbit stewed in beer

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Ingredients

1

kg

rabbit, front legs

1

 

onion, coarsely chopped

1

 

large carrot, coarsely chopped

1

stalk

celery

1

head

garlic, cut in half

1

litre

‘Kasteel’ beer

100

ml

sherry vinegar

100

g

lard

2

 

onions, coarsely chopped

150

g

smoked pork belly, in strips

20

g

flour

1

tbsp

cane sugar

Preparation method

  • Mix the onion, carrot, celery, garlic, Kasteel beer, and vinegar to make a marinade and marinate the rabbit in the mixture for at least twelve hours.
  • Remove the rabbit from the marinade and pat dry.
  • Melt the lard in a large casserole and fry the onion and pork belly until golden brown.
  • Remove the pork belly and onion from the pan and fry the marinated rabbit in the lard until golden brown.
  • Return the onion and pork belly to the pan and dust with the flour.
  • Heat for a few minutes until the flour is cooked and then add the marinade.
  • Cover with a lid and leave to gently braise until done. This will take one to one and a half hours.
  • Season to taste with salt and pepper and, if you like, add a little extra vinegar.

Serving suggestions

  • Serve with braised red cabbage and mashed potatoes. Take a look at the red cabbage and potato components for variations.
  • Serve with bread and a red cabbage salad.

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