Belgium
Rabbit with Abbey Beer (Konijn met Paterbier)
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Sign inAllergens named in the ingredients: Gluten, Mustard. Flags come from what shops, restaurants and cooks list and from the ingredient names. Always check the label. This is not medical advice.
Ingredients
- 1 rabbit
- Onions, chopped
- Carrots, chopped
- 1–2 ea. St. Sixtus 8 degree abbey beer
- Prepared mustard
- 2 slices of old bread
Method
- Divide the rabbit into practical pieces.
- Cook the onions and carrots in a large pot until colored.
- Add the portions of rabbit to the pot, and sear the meat.
- Add the 1–2 beers depending on the size of your pot and how big the rabbit was. The rabbit does not need to be completely submerged.
- Spread mustard onto the sliced bread, and lay those on top of the mixture. Seal the pot with aluminum foil and a lid.
- Stew for several (2–3) hours over low heat.
- Cool the stew and serve it the following day.