- 1 RABBIT, cut in pieces
- 6 TBSP FLOUR
- 100 GRAM BACON, cubed
- 50 GRAM DRIED PRUNES
- 50 GRAM DRIED APRICOTS
- 1 BOTTLE OF BEER
- 20 SMALL ONIONS
- HANDFUL OREGANO, cut
- 50 GRAM BUTTER
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- 600 GRAM BEEF FOR STEWING, in
large cubes
- 3 APPLES, cored
- 3 ONIONS, sliced
- 3 BAY LEAVES
- 3 TBSP VINEGAR
- 2 TBSP SUGAR
- 5 CLOVES
- 50 GRAM BUTTER
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Stir fry the bacon in the butter for a few minutes.
Roll the rabbit pieces through the flour and bake them brown on all
sides. Put all ingredients together, add one cup of water and bring
to the boil. Close the lid and lower the heat, simmer until the rabbit
is well done (approximately one and a half hour).
5 August is International Beer Day. It started off as a local event in
California, USA and is now celebrated on a worldwide scale.
The Belgians not only drink their beer,
they also cook with it. Click on
culinary calendar for more links
between cooking and history.
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Melt the butter and
heat until brown. Add the meat and fry until brown on all sides. Add
the onion and stir fry 3 minutes more. Add the bay leaves, cloves, sugar,
vinegar, and 2 cups of water. Simmer for 2 hours. Peel and slice the
apples. Add the apple and simmer one hour more. Serve with mashed potatoes.
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