INGREDIENTS
- Green beans (250g)
- Rabbit (1)
- Onion (2)
- Beef broth (1 liter)
- Bay leaves (a few)
- Thyme (a few sprigs)
- Rosemary (a few sprigs)
- Potatoes (12)
- Liver (1)
- Butter (75g)
- Pepper
- Salt
- Sugar (1 teaspoon)
- Sint-Bernardus Abt 12 beer
- Bread (2 thick slices)
- Mustard
- Baking soda (a pinch)
- White wine vinegar (a splash)
- Dried prunes (250g)
- Soy sauce (a splash)
Preparation
- Snap off the tips of the green beans and cut them in half.
- Remove the rabbit from the refrigerator half an hour in advance and pat it dry.
- Finely chop the onions.
- Heat a liter of beef broth.
- Make a bouquet garni with the bay leaves, thyme, and rosemary.
- Peel the potatoes and put them in a pot with lightly salted water.
Ready-Steady-Cook
- Heat a pan and brown the rabbit and liver in a good knob of butter. Season with pepper and salt.
- Put a large pot on the heat and sauté the onions in a knob of butter. Add the rabbit along with a spoonful of sugar.
- Deglaze the pan in which you browned the rabbit with the beer and scrape off all the drippings. Bring the beer to a boil and when it boils, add it to the rabbit. Fill the pot with beef broth until everything is covered. Add the bouquet garni.
- Take the two slices of bread and spread them generously with Bister 100% Belgian mild mustard. Add them to the rabbit and let simmer for about an hour and a half until the meat is cooked.
- Boil water in a pot and add a pinch of baking soda. Add the green beans and cook for about 5 minutes or until almost tender. Drain the beans and rinse with cold water.
- Melt a knob of butter in a pot and add the beans with a sprinkle of salt. Add a splash of white wine vinegar and season with pepper and salt.
- Cook the potatoes until tender and drain them. Keep them warm.
- Place a saucepan on the heat and add the prunes. Add a splash of water and heat the prunes. Keep warm.
- Remove the meat from the pot and add a splash of soy sauce to the sauce. Let it reduce a bit until thickened. Stir with a whisk to dissolve any bits of bread. Taste and season with pepper and salt. Remove the bouquet garni, return the meat to the sauce, and that's it.
