Cookbook:Rabbit with Abbey Beer (Konijn met Paterbier)

Cookbook | Ingredients | Recipes



  1. Take one rabbit, divide it in practical pieces.
  2. Take a big pot, stew some onions and carrots you previously chopped.
  3. When those are colored, add the portions of rabbit, and sear the meat.
  4. When seared, 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.
  5. Once done, spread mustard onto 2 slices of (old) bread and lay those on top of the pot.
  6. 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.)
  7. Once closed, you want to have this on a slow burn, and stew for several (2-3) hours.

Notes, tips, and variationsEdit

  • 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 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 vegetables: onions and carrots from the stew.