Cookbook:Rabbit with Abbey Beer (Konijn met Paterbier)

Ingredients

 * 1 rabbit
 * Onions, chopped
 * Carrots, chopped
 * 1–2 ea. St. Sixtus 8 degree abbey beer
 * Prepared mustard
 * 2 slices of old bread

Procedure

 * 1) Divide the rabbit into practical pieces.
 * 2) Cook the onions and carrots in a large pot until colored.
 * 3) Add the portions of rabbit to the pot, and sear the meat.
 * 4) Add the 1–2 beers depending on the size of your pot and how big the rabbit was. The rabbit does not need to be completely submerged.
 * 5) Spread mustard onto the sliced bread, and lay those on top of the mixture. Seal the pot with aluminum foil and a lid.
 * 6) Stew for several (2–3) hours over low heat.
 * 7) Cool the stew and serve it the following day.

Notes, tips, and variations

 * Do take care to check the stew from time to time, and stir to avoid burning things.
 * Do not serve the same day—leave it to cool overnight, and serve the next day.
 * You can also freeze it. Like most stews, it will taste even better when you defrost it.
 * It can be served with mashed potatoes and the onions and carrots from the stew.
 * One might consider using a pressure cooker, but those are usually quite tall for this recipe. It might work better with a big diameter pot, that's not too tall, hence the foil and lid recommendation. Besides, a pressure cooker will cook too fast, which is not ideal for a stew.