Cut a few onions into slices and fry them in a generous knob
of butter until they turn glassy. Spoon the onions into a
casserole. Fry a portion of bacon strips until crispy and put
them away, covered.
Dust the rabbit pieces with plain flour and fry them in butter
until the pieces are nicely seared.
Spoon the meat into the casserole. Make a bouquet garni from
bay leaf, parsley stalks, sprigs of thyme and rosemary. Place it
in the casserole. Now pour in the veal stock and brown
Trappist beer until the meat is completely submerged.
rabbit with prunes and Trappist beer
Add a good dash of red balsamic vinegar, a few tablespoons
of brown sugar and stir. Put a thick slice of bread without the
crust on top, generously smeared with mustard.
Leave the stew on low heat and uncovered to simmer gently.
After an hour of cooking, add the dried plums. Stir everything
well. Leave to simmer for another half an hour and then check
whether the meat is tender. It should come off the bone easily.
Now add the fried bacon bits, stir and close the lid. You can
now serve the dish, but it is definitely advisable to put the
casserole away in a cool place overnight and only serve the
rabbit the next day. In this case, reheat it on a low heat. Just
before serving, finish off with chopped parsley.
Put the casserole in the middle of the table, just like in
grandma's time, and serve your guests. This particular classic
of our culinary heritage is eaten with boiled potatoes.
brown sugar
thyme
rosemary
bay leaf
plain flour
parsley
brown bread
mustard
pepper and salt
rabbit
dried plums
Trappist beer
veal stock
bacon strips
butter
onions
balsamic vinegar
Cut a few onions into slices and fry them in a
generous knob of butter until they turn glassy.
Spoon the onions into a casserole. Fry a
portion of bacon strips until crispy and put them
away, covered.
Dust the rabbit pieces with plain flour and fry
them in butter until the pieces are nicely
seared.
Spoon the meat into the casserole. Make a
bouquet garni from bay leaf, parsley stalks,
sprigs of thyme and rosemary. Place it in the
casserole. Now pour in the veal stock and
brown Trappist beer until the meat is
completely submerged.
rabbit with prunes
and Trappist beer
Add a good dash of red balsamic vinegar, a
few tablespoons of brown sugar and stir. Put a
thick slice of bread without the crust on top,
generously smeared with mustard.
Leave the stew on low heat and uncovered to
simmer gently. After an hour of cooking, add
the dried plums. Stir everything well. Leave to
simmer for another half an hour and then
check whether the meat is tender. It should
come off the bone easily.
Now add the fried bacon bits, stir and close the
lid. You can now serve the dish, but it is
definitely advisable to put the casserole away
in a cool place overnight and only serve the
rabbit the next day. In this case, reheat it on a
low heat. Just before serving, finish off with
chopped parsley.
Put the casserole in the middle of the table,
just like in grandma's time, and serve your
guests. This particular classic of our culinary
heritage is eaten with boiled potatoes.
brown sugar
thyme
rosemary
bay leaf
plain flour
parsley
brown bread
mustard
pepper and salt
rabbit
dried plums
Trappist beer
veal stock
bacon strips
butter
onions
balsamic vinegar
Ingredient
quantities
are
only
listed
when
absolutely
necessary.
Making
the
right
choices
when
following
a
recipe,
with
your
fiery
passion
for
cooking,
that's
creative cooking
!
