Cookbook:Konijn met Paterbier
- Take one rabbit, divide it in practical pieces
- take a big pot, stew some onions and carrots you previously chopped
- when those are colored, add the portions of rabbit, and close/seal the meat
- when done, you can add 1 or 2 st-Sixtus 8 degree abbey beers depending on the size of your pot and how big the rabbit was. The rabbit does not need to be completely submerged.
- once done, spread mustard onto 2 slices of (old) bread and lay those on top of the pot
- now seal the pot, with aluminum foil and a lid. (One might consider using a pressure cooker, however those are usually quite tall for this recipe, it might work better with a big diameter pot, that's not too tall, hence the foil and lid recommendation. Besides, a pressure cooker will cook to fast, which is not ideal for a stew.)
- once closed, you want to have this on a slow burn, and stew for several (2-3) hours
Notes, tips, and variations
Last modified on 19 March 2010, at 21:32
- Do take care to check from time to time, and stir to avoid burning things
- Do not serve the same day, leave it to cool over night, and serve the next day
- You can also freeze it ... like most stews, it will taste even better when you defrost it ...
- It can be served with mashed potatoes and vegetables: onions and carrots from the stew