Konijn Met Bier Belgian Style Rabbit Recipes

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KONIJN MET BIER (BELGIAN STYLE RABBIT)



Konijn Met Bier (Belgian style rabbit) image

Always a favorite way to serve rabbit in Belgium, using the popular Kriek or cherry beer. Also served with french/belgian fries.

Provided by Taylor in Belgium

Categories     Rabbit

Time 2h15m

Yield 6 serving(s)

Number Of Ingredients 14

1 cut up rabbit
1 small amout fat, to fry rabbit in
1 large onion, finely chopped
2 carrots, cubed in small blocks
1 apple, cubed in small blocks
3 sliced smoked bacon, finely diced
water
1 bottle cherry/kriek beer or 1 glass madeira wine
salt
thyme
sugar
bay leaf
1 slice bread, large
mustard

Steps:

  • Brown the rabbit pieces in the fat.
  • Sprinkle a little sugar over all and add all ingredients except the bread and mustard.
  • Cover with lid and let simmer until rabbit is tender.
  • Spread mustard on slice of bread.
  • Take rabbit pieces from sauce and lay bread slice in sauce and stir until sauce is thickened.
  • Serve with fries and applesauce.

RABBIT WITH DRIED CHEERIES -KONYNE RUG MET KRIEK BIER EN GEDROOG



Rabbit With Dried Cheeries -Konyne Rug Met Kriek Bier En Gedroog image

Make and share this Rabbit With Dried Cheeries -Konyne Rug Met Kriek Bier En Gedroog recipe from Food.com.

Provided by Coasty

Categories     < 60 Mins

Time 50m

Yield 4 serving(s)

Number Of Ingredients 9

3 tablespoons unsalted butter
2 rabbit, loins boned (bones reserved)
2 tablespoons carrots, finely diced
2 tablespoons celery, finely diced
2 tablespoons onions, finely diced
1 tablespoon flour
360 ml kriek beer
2 tablespoons red currant jelly
2 tablespoons dried cherries

Steps:

  • Slice the rabbit loins into 3cm pieces.
  • Melt 2 tablespoons of the butter in a large heavy skillet over medium heat until it foams. Season the pieces of rabbit tenderloin with salt and pepper. Add the rabbit to the skillet and saute until browned on all sides and medium rare, about 10 minutes.
  • Do not overcook or the meat will toughen up. Remove the meat to a warmed platter and set aside.
  • Add the bones to the skillet and brown them over high heat for a few minutes, being careful not to burn the butter in the pan.
  • 3 Add the carrot, celery, and onion and continue cooking, stirring constantly, over medium heat until the vegetables have browned slightly.
  • Sprinkle the flour over the vegetables and bones; cook, stirring, until the flour is absorbed, about 1 minute.
  • Deglaze with the beer, scraping up all the brown bits from the bottom of the pan. Boil for 1 minute. Add the red currant jelly and stir until it has dissolved.
  • Reduce the sauce by half over medium heat, 5 to 6 minutes. Pour through a strainer and return the sauce to the skillet.
  • Add the dried cherries and simmer for 10 minutes. Swirl the remaining 1 tablespoon butter into the sauce.
  • Return the meat to the skillet and reheat quickly in the sauce. Taste and adjust the seasoning and serve at once.

Nutrition Facts : Calories 154.4, Fat 8.7, SaturatedFat 5.5, Cholesterol 22.9, Sodium 13.9, Carbohydrate 13, Fiber 0.4, Sugar 5.9, Protein 0.8

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