Lapin à la gueuze (Rabbit in gueuze): Difference between revisions

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|keywords=#rabbit #butter #flour #gueuze #saucepan #stock #onion #fermented #sauce #lambic #tomatoes
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|description=Gueuze is a lambic beer from the Brussels area of Belgium.
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[[Gueuze]] is a [[Lambic|lambic]] [[Beer|beer]] from the [[Brussels]] area of [[Belgium]].  Unlike most [[Beers|beers]], which are [[Fermented|fermented]] with carefully cultivated strains of [[Brewer's yeast|brewer's yeast]], lambic is fermented spontaneously by being exposed to wild [[Yeasts|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|fermentation]] in the bottle and produces [[Carbon dioxide|carbon dioxide]]. A gueuze will be given a year to carbonate in the bottle, but can be kept for 10-20 years.
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|DatePublished=29th December 2016
|DatePublished=29th December 2016
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|PrepTime =  20 minutes
|PrepTime =  20 minutes
|CookTime = 1 hour
|CookTime = 1 hour
|TotalCalories = TBA
|TotalCalories = 2663
|PortionCalories = TBA
|PortionCalories = 665
|Image = [[Image:Lapin la gueuze Rabbit in gueuze recipe.jpg|300px|alt=Electus]]
|Image = [[Image:Lapin la gueuze Rabbit in gueuze recipe.jpg|thumb|middle|none|alt=Electus]]
 
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<span class="review"> <span class="reviewHeader">
====Best recipe review====
</span>
''<span class="reviewTitle">Can't get Gueuze...</span>''
 
<span style="line-height:180%"><span style="font-size:180%;"><span class="reviewScore">4.2</span>/5</span>


[[Gueuze]] is a [[Lambic|lambic]] [[Beer|beer]] from the [[Brussels]] area of [[Belgium]]. Unlike most [[Beers|beers]], which are [[Fermented|fermented]] with carefully cultivated strains of [[Brewer's yeast|brewer's yeast]], lambic is fermented spontaneously by being exposed to wild [[Yeasts|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|fermentation]] in the bottle and produces [[Carbon dioxide|carbon dioxide]]. A gueuze will be given a year to carbonate in the bottle, but can be kept for 10-–20 years.
<span class="reviewDesc">...but it was nice with Abbot Ale.</span>
 
<span class="reviewAuthor"> [[User:Carla_Cancio-Bello,_J.D.,_on_behalf_of_Cuban_Cuisine_UK|Carla]] </span></span>
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| 125g [[Butter|butter]]
| 125g [[Butter|butter]]
| 1 large [[Onion|onion]]
| 1 large [[Onion|onion]]
| A further 50g [[Butter|butter]]
| 50g [[Butter|butter]] for the onions
| 4 large [[Tomatoes, peeled|tomatoes, peeled]] and [[Diced|diced]]
| 4 large [[Tomatoes, peeled|tomatoes, peeled]] and [[Diced|diced]]
| 1 tablespoon Dijon mistard
| 1 tablespoon Dijon mistard
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* '''[http://www.mons.be/decouvrir/mons/gastronomie/lapins/lapin-a-la-gueuze Mons Official Website]'''
* '''[http://www.mons.be/decouvrir/mons/gastronomie/lapins/lapin-a-la-gueuze Mons Official Website]'''
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[[Category:Recipes]]
[[Category:Recipes|Rabbit in gueuze]]
[[Category:Belgian recipes]]
[[Category:Belgian recipes|Rabbit in gueuze]]
[[Category:Main courses]]
[[Category:Main courses|Rabbit in gueuze]]
[[Category:Cooking with beer]]
[[Category:Cooking with beer|Rabbit in gueuze]]
[[Category:Game recipes]]
[[Category:Game recipes|Rabbit in gueuze]]
[[Category:Meat recipes]]
[[Category:Meat recipes|Rabbit in gueuze]]
[[Category:Boiled or simmered]]
[[Category:Boiled or simmered|Rabbit in gueuze]]
 
<!-- footer hashtags --><code 'hashtagrev:12032020'>[[Special:Search/rabbit|#rabbit]] [[Special:Search/butter|#butter]] [[Special:Search/flour|#flour]] [[Special:Search/gueuze|#gueuze]] [[Special:Search/saucepan|#saucepan]] [[Special:Search/stock|#stock]] [[Special:Search/onion|#onion]] [[Special:Search/fermented|#fermented]] [[Special:Search/sauce|#sauce]] [[Special:Search/lambic|#lambic]] [[Special:Search/tomatoes|#tomatoes]]
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Latest revision as of 17:54, 17 September 2022

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.

Lapin à la gueuze (Rabbit in gueuze)
Electus
Servings:Serves 4
Calories per serving:665
Ready in:1 hour 20 minutes
Prep. time:20 minutes
Cook time:1 hour
Difficulty:Average difficulty
Recipe author:JuliaBalbilla
First published:29th December 2016

Best recipe review

Can't get Gueuze...

4.2/5

...but it was nice with Abbot Ale.

Carla

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe


Method

  1. Season the flour with salt and pepper and flour each piece of rabbit.
  2. In a saucepan melt the butter and brown the rabbit pieces.
  3. In another saucepan, heat the butter, add the chopped onion, and cook until golden.
  4. Place the pieces of rabbit, tomatoes, mustard, herbs, seasoning and the gueuze.
  5. Cook on low heat, covered, for about 45 minutes.
  6. Thicken the sauce with a little flour in the stock or water.
  7. Adjust the seasoning and heat through.

Serving suggestions

Serve with mashed potatoes.

Recipe source

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#rabbit #butter #flour #gueuze #saucepan #stock #onion #fermented #sauce #lambic #tomatoes

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