Hey everyone, hope you are having an amazing day today. Today, we’re going to prepare a distinctive dish, belgian braised rabbit. It is one of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This will be really delicious.
Belgian braised Rabbit is one of the most favored of recent trending meals on earth. It’s enjoyed by millions every day. It is easy, it is fast, it tastes yummy. They are nice and they look fantastic. Belgian braised Rabbit is something which I’ve loved my whole life.
In this recipe we are braising rabbit, over onions and celery root, in a sauce of Belgian ale and whole grain mustard. Explore best places to eat braised rabbit in Brussels and nearby. Check prices of fried rabbit and stuffed rabbit.
To begin with this particular recipe, we have to first prepare a few components. You can cook belgian braised rabbit using 11 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Belgian braised Rabbit:
- Take 1 medium Rabbits
- Prepare 3 clove Garlic
- Take 2 Onions
- Prepare 1 Stock cube
- Prepare 1 salt to taste
- Take 2 Pepper and Nutmeg to taste
- Prepare 1 dash margerine
- Get 1 dash Mustard
- Take 2 dash Cornflour
- Prepare 3 Bay leaves
- Take 1 Water to be added at start when first placing in oven
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Steps 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
A recipe for Italian braised rabbit, with white wine, roasted garlic and green olives. This is an easy Rabbits don't like big loud things. Slather BBQ sauce on a rabbit and. To shine, rabbit needs to surround itself with ingredients and cooking methods that are demure. I draw my inspiration for it from chef Paul Bertolli, a master of braised meats who.
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