Rabbit in beer
8 servings
90 minutes
Rabbit in beer is a traditional dish of Belgian cuisine dating back to medieval times when beer was used not only as a drink but also as a base for flavorful sauces. The tender rabbit meat braised in dark beer acquires a rich, deep flavor with a slight bitterness and caramel notes. Prunes add a sweet fruity softness to the dish, while mustard and thyme give it spiciness and herbal aroma. Bay leaves and sautéed onions complete the flavor composition, creating a rich sauce that pairs perfectly with boiled potatoes or apple sauce. This dish embodies cozy gastronomy, warming and surprising with its harmony of flavors.
1
Cut the carcass into pieces. Fry the rabbit pieces in oil until golden brown, season with salt and pepper. For a richer flavor, you can fry the liver and head of the animal. After 5 minutes, remove the rabbit from the pan.
- Rabbit: 1 piece
- Butter: 50 g
- Salt: to taste
- Ground black pepper: to taste
2
Chop the onion coarsely and fry it in the same pan.
- Onion: 2 heads
3
Add dark beer, thyme, bay leaf, prunes, and mustard. Simmer on low heat for 15 minutes. Add to the rabbit sauce and simmer covered on low heat for 45-60 minutes. Serve with apple sauce or boiled potatoes.
- Dark beer (stout/porter): 400 ml
- Thyme: 1 stem
- Bay leaf: to taste
- Prunes: 200 g
- Mustard: 1 tablespoon
