Hello everybody, it is John, welcome to my recipe site. Today, I’m gonna show you how to prepare a special dish, belgian braised rabbit. It is one of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.
Belgian braised Rabbit is one of the most popular of current trending meals on earth. It’s appreciated by millions every day. It’s simple, it is quick, it tastes yummy. Belgian braised Rabbit is something that I have loved my whole life. They’re fine and they look fantastic.
Rabbit, seared and braised with onions, celery root, and Belgian ale. Photography Credit: Elise Bauer Fall comes to Sacramento later than much of the country, but come it does. The winds blow and the leaves scatter and all one wants for dinner is a warming stew.
To begin with this particular recipe, we must prepare a few ingredients. You can cook belgian braised rabbit using 11 ingredients and 7 steps. Here is how you can achieve that.
The ingredients needed to make Belgian braised Rabbit:
- Make ready 1 medium Rabbits
- Take 3 clove Garlic
- Prepare 2 Onions
- Get 1 Stock cube
- Get 1 salt to taste
- Get 2 Pepper and Nutmeg to taste
- Prepare 1 dash margerine
- Prepare 1 dash Mustard
- Take 2 dash Cornflour
- Take 3 Bay leaves
- Take 1 Water to be added at start when first placing in oven
Rabbit, seared and braised with onions, celery root, and Belgian ale. Skim any visible fat from the liquid, then whisk in the butter paste. Serve the thickened sauce with braised rabbit. Well, if so, then you'll probably really enjoy this recipe.
Steps to make Belgian braised Rabbit:
- Preheat oven to 140C
- Place rabbit quarters in a pan with the margerine, when browned add garlic onion, salt, pepper and nutmeg
- When the onions are soft add the stock etc. excluding the cornflour and water and place in the oven. Add 2 1/2 cups of water
- leave to cook for aprox. 2 hours covered
- Remove from oven. Add cornflour to water and add mix stirring well
- Place back in oven for a further 20 mins or so
- Turn the sauce over the rabbit and serve. Maybe with spring cabbage and new potatoes
Even if you aren't a fan of Belgian beer you still might like it even if you swapped out the liquid that you used in the recipe. In our version we love to use a dark Belgian ale as the backbone of the stew liquid. Its dark fruit notes, potent sweetness and mild spice create a mysterious, complex richness. Slow Cooked Belgian Beer Rabbit Stew: Hello,I am from Belgium, home of great beers and delicious fries. This dish is based upon two things: a real classic, called "stoofvlees met frieten" and the rabbit stew my grandmother used to make when i was a kid.
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