How to Marinate Rabbit in Kriek

Many people just think of rabbits as cute, furry animals, but did you know they also taste amazing? It is a lean meat and has a delicious flavor and can be used in hundreds of recipes. This recipe will teach you how to marinate rabbit in Kriek - a Belgian cherry beer for 4 people.

Ingredients

  • Sliced rabbit, including the liver
  • Two onions
  • Three garlic cloves
  • Butter
  • Salt
  • Pepper
  • Bay leaf
  • Red vinegar (or regular vinegar)
  • Two carrots
  • Smoked bacon sliced in cubes
  • Kriek beer(3/4th liter)
  • Parsley
  • Small potatoes
  • Two table spoons of brown sugar

Steps

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    Rasp the carrots and blend the bacon in a kitchen aid.
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    Melt a big chunk of butter in a Dutch oven, season the rabbit and roast the pieces until they are brown and lay them separately for a while.
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    Bake the bacon, slice the onions and add.
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    When the onions are brown, add the rabbit and liver.
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    Add the rasped carrots and pour the red vinegar over it, add a bay leaf with the garlic and submerge everything with the Kriek.
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    Add the brown sugar and let it simmer on a low fire for about an hour. If the juice is cooking out add more Kriek to it.
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    Take a different skillet and melt a chunk of butter.
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    Add the potatoes with the skin still on and layer them next to each other, put the lid on until they are done. After ten minutes turn them around.
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    Remove the liver after the rabbit is ready, there is no need to thicken the sauce.
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    Serve the rabbit with the potatoes and the fresh chopped parsley.

Tips

  • To add extra flavor to the rabbit, let it marinate overnight and serve it the next day, it will be even more delicious!

Things You'll Need

  • Dutch oven
  • Skillet
  • Spoon(s)
  • Knife
  • Cutting board
  • Kitchen aid

Article Info

Categories: Meat | Belgian Cuisine