Flemish Rabbit Carbonnade (carbonnade de Lapin à la Flamande)
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Preheat the oven to 150°C. Heat oil and butter in a flameproof casserole dish over medium-high heat. Add rabbit and cook for 3-4 minutes or until browned all over. Season with salt and pepper. Remove from the pan.
To the same pan, add the onion, thyme and bay leaf and cook for 2-3 minutes. Return the rabbit to the pan and add the carrot and beer. Bring to a simmer, then cover with a round of baking paper followed by a lid. Reduce heat to low and cook for about 2 hours or until rabbit is tender. Alternatively, bake in oven.
Stir in mustard and honey bread. Cook for a further 10 minutes over medium heat or in the oven, stirring occasionally. Spoon into serving bowls and scatter with parsley. Serve.
1 tbsp vegetable oil
½ tbsp butter
1 rabbit, jointed
salt and freshly ground black pepper
2 brown onions, finely sliced
few sprigs of thyme
1 bay leaf
2 medium carrots, sliced
500 ml brown Belgian ale, approximately
1 tbsp hot mustard
¼ cup diced honey bread (see Note), rye or pain d´épices (gingerbread)
¼ cup chopped flat-leaf parsley
Hinzugefügt von: Natália Martins
Konsultiert: 2629 X
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