Hello everybody, it’s Louise, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, belgian braised rabbit. One of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.
In this recipe we are braising rabbit, over onions and celery root, in a sauce of Belgian ale and whole grain mustard. So this Italian braised rabbit skips that step and uses a Chinese technique instead: To prevent your braise from getting a layer of frothy scum on top (a layer caused by coagulating blood and proteins. Slowly cooking Belgian endives in a bit of butter and lemon juice transforms these otherwise crispy bitter If you want to cut the bitterness in the final dish even further than the braising will do alone.
Belgian braised Rabbit is one of the most favored of recent trending foods in the world. It’s enjoyed by millions daily. It is simple, it is fast, it tastes delicious. Belgian braised Rabbit is something which I’ve loved my whole life. They are fine and they look fantastic.
To begin with this particular recipe, we have to prepare a few components. 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:
- Get 1 medium Rabbits
- Get 3 clove Garlic
- Get 2 Onions
- Prepare 1 Stock cube
- Prepare 1 salt to taste
- Take 2 Pepper and Nutmeg to taste
- Prepare 1 dash margerine
- Prepare 1 dash Mustard
- Prepare 2 dash Cornflour
- Prepare 3 Bay leaves
- Take 1 Water to be added at start when first placing in oven
It's the year of the rabbit. What better way to celebrate than to eat one? LindySez makes a traditional wine-braised rabbit dish, known as Hasenpfeffer. Wild rabbit is delicious braised in a good beer with chicken stock and herbs.
Instructions 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
Reviews for: Photos of Herb and Beer Braised Rabbit. To shine, rabbit needs to surround itself with ingredients and cooking methods that are demure. I draw my inspiration for it from chef Paul Bertolli, a master of braised meats who. An old-school version of Coniglio Stomparato, (Rabbit Stampede ), is cooked up at the Pit by the BBQ Pit Boys. And it's real easy to do with these few simple steps shown.
So that’s going to wrap this up for this exceptional food belgian braised rabbit recipe. Thank you very much for your time. I’m confident that you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
