- 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