1/2
“Oven-baked
rabbit
with Tripel Karmeliet”
Ingredients (8 people)
- 2 kg (4,5 lb) forequarters of rabbit
- 2 carrots
- 3 onions
- 1 head green celery
- 50 gr (2 oz) clarified butter
- 3 litres (5 _ pints) Tripel Karmeliet
- black peppercorns
- 2 desert spoons honey
- 1 desert spoon tomato puree
- 1 desert spoon flour
For the Royale sauce
- 30 finely chopped shallots
- 60 finely chopped cloves garlic
- 2 litres (3 _ pints) Karmeliet
- thyme and bay
- 1/2 goose liver confit
- 1/2 dl (1 _ fl. oz.) pig’s blood
Mushrooms
- 500 gr (1 lb.) mushrooms
- 1 dl (3 1/2 fl. oz.) olive oil
- 2 cloves garlic
- salt
- 150 gr (5 _ oz.) breadcrumbs
Preparation
Brown the rabbit joints on all sides in clarified butter.
Clean the carrots, onions and celery, cut into fine
strips and add to the meat with the honey.
Season with pepper, thyme and bay, sprinkle all over
with a desert spoon of flour and add a desert spoon
of tomato puree.
Pour over 2 litres (3 1/2 pints) of Tripel Karmeliet,
bring to the boil, cover and leave to stew
in the oven for two hours (180 °C, gas mark 4).
Take off the meat of the thighs and return to
a casserole.
Add another litre (1 _ pints) Tripel Karmeliet
and the finely chopped shallots and garlic
to the cooking juices.
Stew in the oven for a good 4 hours.
Check regularly adding a little more
Tripel Karmeliet if desired.
After 4 hours take the pan out of the oven
and thicken the sauce with pig’s blood
(if you prefer not to use pig’s blood,
you can thicken the sauce with “beurre manié”
i.e. butter mixed with flour.)
French beans
- 500 gr (1 lb.) beans
- 50 gr (2 oz.) butter
- 2 finely chopped shallots
Bierpassie
2/2
For the roulade
- The trimmed backs of the rabbits
- A generous portion of spinach
- 200 gr (7 oz.) mushrooms
- 2 finely chopped onions
- the livers and kidneys of the rabbits
Brush the mushrooms, cut into 1/2 cm (1/4 inch)
slices and marinate in a mixture of olive oil, crushed
garlic, salt and pepper.
Coat the slices with breadcrumbs and bake
in olive oil.
For the roulade
Carefully cut the trimmings from the backs
of the rabbits into thin slices.
Work the kidneys and livers into a mouse,
season with salt and pepper.
Blanche the spinach quickly and wash under
cold water to keep its colour.
Melt the butter in a pan and allow the finely
chopped onion to brown evenly,
gradually working in the spinach.
Lay a line of spinach along the ribs of the back,
followed by a few mushrooms and then
a generous portion of the liver and
kidney mousse.
Roll up and tie tightly with string.
Put the roulade in the oven as well.
Arrange the meat of the rabbit in the centre
of heated plates and cover with fine slices
of goose liver. Arrange the mushrooms
around the meat.
Cut a few slices of the roulade for each plate.
Carefully nap the sauce around the meat.
Serve to your guests on the plate accompanied
by a tasty Tripel Karmeliet with its spicy bouquet.