Rabbit with Abbey Beer (Konijn met Paterbier)
Source and licence
"Rabbit with Abbey Beer (Konijn met Paterbier)" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Rabbit_with_Abbey_Beer_(Konijn_met_Paterbier), revision 4613401), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Rabbit_with_Abbey_Beer_(Konijn_met_Paterbier)&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Read the original CC-BY-SA-4.0 Revision 4613401
What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.
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Ingredients
- 1 rabbit
- Onions, chopped
- Carrots, chopped
- 1–2 ea. St. Sixtus 8 degree abbey beer
- Prepared mustard
- 2 slices of old bread
Method
- Divide the rabbit into practical pieces.
- Cook the onions and carrots in a large pot until colored.
- Add the portions of rabbit to the pot, and sear the meat.
- 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.
- Spread mustard onto the sliced bread, and lay those on top of the mixture. Seal the pot with aluminum foil and a lid.
- Stew for several (2–3) hours over low heat.
- Cool the stew and serve it the following day.