Konijnmetbierbelgianstylerabbit Recipes
KONIJN MET BIER (BELGIAN STYLE RABBIT)
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
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.
CONIGLIO AL'ISCHIATANA: ISCHIA-STYLE RABBIT
Provided by Food Network
Time 1h10m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees F.
- Heat up the extra-virgin olive oil in a saucepan. Place the rabbit in the hot olive oil. Then add the garlic bulb, chile pepper, and salt. Sear the rabbit until golden brown on all sides. Add the tomato paste and wine to deglaze the pan. Then add the basil, oregano, thyme, and tomatoes. Once the wine has reduced, transfer to a baking pan and place in the oven for approximately 30 minutes.
BRAISED BELGIAN ENDIVE
Provided by Food Network
Time 30m
Yield 4 servings
Number Of Ingredients 4
Steps:
- In a heavy skillet over high flame, melt half of the butter. Season endive. Place 4 halves of the endive cut-side down and cook until browned. Repeat with remaining butter and endive. Place endive, cut-side up in a gratin dish. Pour stock around endive, cover with aluminum foil, and bake in 400 degree oven for 15 minutes. Season again with salt and pepper.
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