Rabbit with Abbey Beer (Konijn met Paterbier)
Ingredients
- 1 rabbit
- Onions, chopped
- Carrots, chopped
- 1–2 ea. St. Sixtus 8 degree abbey beer
- Prepared mustard
- 2 slices of old bread
Ingredients for 3 servings (1.1 kg) · the original recipe
Method
- 1
Divide the rabbit into practical pieces.
- 2
Cook the onions and carrots in a large pot until colored.
- 3
Add the portions of rabbit to the pot, and sear the meat.
Stovetop - 4
Add the 1–2 beers depending on the size of your pot and how big the rabbit was. The rabbit does not need to be completely submerged.
- 5
Spread mustard onto the sliced bread, and lay those on top of the mixture. Seal the pot with aluminum foil and a lid.
- 6
Stew for several (2–3) hours over low heat.
Stovetop - 7
Cool the stew and serve it the following day.
Recipe from Wikibooks Cookbook, written by Wikibooks contributors. Used under the CC BY-SA 4.0 licence; the ingredient list and method on this page are taken from that page and edited (its notes, tips and variations are not reproduced), and are available under the same licence. The macros, equipment tags and scaling are Ma Kitchen’s own and are not the source’s figures. Ma Kitchen is not affiliated with or endorsed by Wikibooks Cookbook. Copied on 2026-11-12.
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