Cookbook:Rabbit with Abbey Beer (Konijn met Paterbier)

Rabbit with Abbey Beer (Konijn met Paterbier)
Category	Meat recipes
Difficulty

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Ingredients

• 1 rabbit
• Onions, chopped
• Carrots, chopped
• 1–2 ea. St. Sixtus 8 degree abbey beer
• Prepared mustard
• 2 slices of old bread

Procedure

1. Divide the rabbit into practical pieces.
2. Cook the onions and carrots in a large pot until colored.
3. Add the portions of rabbit to the pot, and sear the meat.
4. 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.
5. Spread mustard onto the sliced bread, and lay those on top of the mixture. Seal the pot with aluminum foil and a lid.
6. Stew for several (2–3) hours over low heat.
7. Cool the stew and serve it the following day.

Notes, tips, and variations

• Do take care to check the stew from time to time, and stir to avoid burning things.
• Do not serve the same day—leave it to cool overnight, 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 the onions and carrots from the stew.
• One might consider using a pressure cooker, but 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 too fast, which is not ideal for a stew.