Rabbit with Abbey Beer (Konijn met Paterbier)

Ingredients

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

Steps

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.

More recipes with onion, carrots, beer, mustard or bread

Adapted from “Rabbit with Abbey Beer (Konijn met Paterbier)” in the Wikibooks Cookbook by its contributors, licensed CC BY-SA 4.0. Reformatted for this site; this page's recipe text is shared under the same license.