Rabbit with Abbey Beer (Konijn met Paterbier)
Rabbit stewed in abbey beer is a Flemish home dish that gets its depth from a few plain things. Mustard-spread slices of old bread sit on top of the pot and slowly melt into the liquid, thickening and seasoning it without any flour. A long, gentle simmer makes the meat tender, and resting the stew overnight lets the flavors settle before you reheat and serve it.
Instructions
Cut the rabbit into pieces of a practical size for your pot.
Cook the chopped onions and carrots in a large pot until they take on some color.
Add the rabbit pieces and sear the meat in the pot.
Pour in one or two beers, depending on how big your pot and your rabbit are. The rabbit does not have to be fully covered by the liquid.
Spread mustard on the slices of old bread and lay them on top of the mixture. Cover the pot with aluminum foil, then set the lid on top to seal it.
Stew over low heat for 2 to 3 hours. Check the pot from time to time and stir so nothing sticks or burns.
Let the stew cool, keep it overnight, and serve it the next day. Mashed potatoes go well with it, along with the onions and carrots from the pot.
Make it personal.
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