Konijn Met Bier Belgian Style Rabbit
Indulge in the rich, comforting flavors of "Konijn Met Bier," a classic Belgian-style rabbit stew that’s the epitome of rustic European cooking. Tender rabbit pieces are slow-simmered in a velvety sauce made with Belgian dark beer, caramelized onions, Dijon mustard, and a touch of brown sugar for a perfect balance of savory and sweet. Aromatic herbs like bay leaves and thyme elevate the dish, while the beer-infused sauce thickens into a luscious glaze. This hearty stew pairs beautifully with creamy mashed potatoes, crusty bread, or traditional Belgian frites, making it an ideal centerpiece for a cozy dinner. Easy to prepare yet impressive in both flavor and presentation, this recipe is a must-try for fans of authentic Belgian cuisine.
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Recipe Information
Ingredients
- 1 whole rabbit (cut into portions)
- 50 grams butter
- 2 large yellow onions (thinly sliced)
- 3 cloves garlic (minced)
- 500 milliliters Belgian dark beer
- 250 milliliters chicken or beef stock
- 2 tablespoons Dijon mustard
- 1 tablespoon brown sugar
- 2 bay leaves
- 2 sprigs fresh thyme (or 1 teaspoon dried thyme)
- 1 tablespoon white vinegar
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 50 grams flour (for dusting)
Instructions
Season the rabbit pieces with salt and pepper, then lightly dust them with flour.
In a large Dutch oven or heavy-bottom pot, melt the butter over medium heat. Once melted, sear the rabbit pieces in batches until golden brown on all sides. Remove and set aside.
In the same pot, add the sliced onions and cook over medium heat for 5-7 minutes, stirring occasionally, until softened and lightly browned.
Add the minced garlic to the onions and cook for 1-2 minutes until fragrant.
Deglaze the pot by pouring in the Belgian dark beer and scraping the bottom with a wooden spoon to release any browned bits.
Add the chicken or beef stock, Dijon mustard, brown sugar, vinegar, bay leaves, and thyme to the pot. Stir to combine.
Return the seared rabbit pieces to the pot, submerging them in the liquid as much as possible.
Bring the mixture to a simmer, then reduce the heat to low. Cover the pot with a lid and let the rabbit cook gently for 1.5 hours, stirring occasionally to prevent sticking.
After 1.5 hours, remove the lid and simmer for an additional 10-15 minutes to thicken the sauce slightly.
Taste and adjust the seasoning with more salt and pepper if needed. Remove the bay leaves and thyme sprigs before serving.
Serve the rabbit hot, with the rich beer sauce spooned over the top. This dish pairs wonderfully with mashed potatoes, crusty bread, or Belgian frites.
Nutrition Facts
Calories |
3749 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 168.6 g | 216% | |
| Saturated Fat | 60.5 g | 302% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 1348 mg | 449% | |
| Sodium | 4940 mg | 215% | |
| Total Carbohydrate | 117.5 g | 43% | |
| Dietary Fiber | 9.0 g | 32% | |
| Total Sugars | 30.0 g | ||
| Protein | 390.5 g | 781% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 476 mg | 37% | |
| Iron | 36.5 mg | 203% | |
| Potassium | 5277 mg | 112% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
