Rabbit in beer sauce

 

Beef stew with apples

  • 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
 
  • 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

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.

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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