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Rabbit with Abbey Beer (Konijn met Paterbier)

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Rabbit with Abbey Beer (Konijn met Paterbier) — a recipe imported from the Wikibooks Cookbook.

Ingredients

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

Instructions

  1. 1
    Divide the rabbit into practical pieces.
  2. 2
    Cook the onions and carrots in a large pot until colored.
  3. 3
    Add the portions of rabbit to the pot, and sear the meat.
  4. 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. 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. 6
    Stew for several (2–3) hours over low heat.
  7. 7
    Cool the stew and serve it the following day.

Recipe Attribution

Wikibooks Cookbook
en.wikibooks.org/wiki/Cookbook:Rabbit_with_Abbey_Beer_(Konijn_met_Paterbier)