Hey everyone, hope you’re having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, belgian braised rabbit. One of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious.
In this recipe we are braising rabbit, over onions and celery root, in a sauce of Belgian ale and whole grain mustard. Photo "Belgian Braised Rabbit with Belgian Ale," can be used for personal and commercial purposes according to the conditions of the purchased Royalty-free license. Emeril prepares his Beer-Braised Rabbit for cooking teacher, author, and television personality, Julia Child.
Belgian braised Rabbit is one of the most popular of recent trending foods in the world. It’s easy, it’s quick, it tastes delicious. It’s enjoyed by millions daily. They are fine and they look fantastic. Belgian braised Rabbit is something that I have loved my entire life.
To get started with this particular recipe, we have to first prepare a few ingredients. You can have belgian braised rabbit using 11 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Belgian braised Rabbit:
- Take 1 medium Rabbits
- Make ready 3 clove Garlic
- Prepare 2 Onions
- Prepare 1 Stock cube
- Make ready 1 salt to taste
- Make ready 2 Pepper and Nutmeg to taste
- Prepare 1 dash margerine
- Get 1 dash Mustard
- Prepare 2 dash Cornflour
- Prepare 3 Bay leaves
- Make ready 1 Water to be added at start when first placing in oven
Add the rabbit to the vegetable mixture. Add the beer and chicken stock. Diced rabbit cooked in a wonderfully flavoured white wine sauce with a dash of chilli heat, served with simply roasted fennel on the side. Be careful to remove all small bones.
Instructions to make Belgian braised Rabbit:
- Preheat oven to 140C
- Place rabbit quarters in a pan with the margerine, when browned add garlic onion, salt, pepper and nutmeg
- When the onions are soft add the stock etc. excluding the cornflour and water and place in the oven. Add 2 1/2 cups of water
- leave to cook for aprox. 2 hours covered
- Remove from oven. Add cornflour to water and add mix stirring well
- Place back in oven for a further 20 mins or so
- Turn the sauce over the rabbit and serve. Maybe with spring cabbage and new potatoes
Try this Braised Rabbit Brunswick Stew recipe, or contribute your own. Add the rabbit pieces and cook over a high heat, turning until browned all over. Add the chorizo, onion, garlic, carrot and clery and cooke over a medium heat until vegetables are well. The Braised Rabbit recipe above can be used as the basis for a delicious rabbit pie. A Belgian Giant is known for flatter, broader bodies and more pointed muzzles, and Flemish Giants are more distinctly known for the arch of their mandolin shaped bodies, and narrower ears.
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