Rabbit with cubes of bacon, apple-syrup

  • Main course
  • 4 Persons
  • 90 min


  • 800 grams saddle of rabbit
  • 4 scallions
  • 75 grams bacon, in one piece
  • 4 tablespoons of flour
  • 2 tablespoons of butter
  • 2 tablespoons of olive or sunflower oil
  • 2 small sprigs of fresh thyme
  • 3.5 dl poultry or vegetable broth
  • 2 dl La Trappe Bock (bottle of 30 cl)
  • 2 tablespoons of finely chopped parsley
  • Grinded pepper and salt

2 dl La Trappe Bockbier (7%)

More about La Trappe Bockbier (7%)


  • Peel the scallions and cut them into pieces.
  • Cut the bacon in equal cubes.
  • Sprinkle salt and flour the saddle of rabbit.
  • Heat a mix of butter and oil in a frying pan and fry the bacon cubes on all sides.
  • Add the rabbit and fry on all sides.
  • Fry the scallions just a little bit.
  • Lower the fire. Add the broth and thyme and simmer for 75 minutes, or a bit longer, until the rabbit is properly done.
  • Occasionally turn over the pieces of saddle of rabbit.
  • Fifteen minutes before the end of the cooking time, reduce the cooking liquid and remove the thyme sprigs.
  • Mix in the beer and the syrup and continue to simmer.
  • Season with grinded pepper and salt.
  • Divide the warm rabbit and sauce on preheated plates, served with mash potatoes, Brussels sprouts or pointed cabbage stewed in butter and of course a nicely cooled glass of La Trappe Bock.

Recipe from Th Nijsen-Schols