Ingredients
Everything you'll need to make this recipe
1
1 rabbit
2
Onions, chopped
3
Carrots, chopped
4
1–2 ea. St. Sixtus 8 degree abbey beer
5
Prepared mustard
6
2 slices of old bread
Instructions
Step-by-step guide to making this recipe
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
- •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.