Lapin à la gueuze (Rabbit in gueuze)
Gueuze is a lambic beer from the Brussels area of Belgium. Unlike most beers, which are fermented with carefully cultivated strains of brewer's yeast, lambic is fermented spontaneously by being exposed to wild yeasts and bacteria native to the Zenne valley in which Brussels lies. This process gives the beer its distinctive flavour: dry, vinous, and cidery, usually with a sour aftertaste. Gueuze is a mixture of young (one-year-old) and old (two- and three-year-old) lambics that have been bottled. Because the young lambics are not yet fully fermented, it undergoes secondary fermentation in the bottle and produces carbon dioxide. A gueuze will be given a year to carbonate in the bottle, but can be kept for 10-20 years.
See your street as it was 11 years ago! ...
- 1 rabbit, cut into pieces
- 125g flour
- 125g butter
- 1 large onion
- 50g butter for the onions
- 4 large tomatoes, peeled and diced
- 1 tablespoon Dijon mistard
- A pinch herbes de provence
- 750ml gueuze
- 125ml stock or water
- Season the flour with salt and pepper and flour each piece of rabbit.
- In a saucepan melt the butter and brown the rabbit pieces.
- In another saucepan, heat the butter, add the chopped onion, and cook until golden.
- Place the pieces of rabbit, tomatoes, mustard, herbs, seasoning and the gueuze.
- Cook on low heat, covered, for about 45 minutes.
- Thicken the sauce with a little flour in the stock or water.
- Adjust the seasoning and heat through.
Serve with mashed potatoes.
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