Lapin à la gueuze (Rabbit in gueuze): Difference between revisions
(Created page with "<!-- seo --> {{#seo: |title=--title-- |titlemode=replace |description=--description-- }} <!-- /seo --> {{Template:CookTools}} <div class="right_imgs" style="float: right; wid...") |
mNo edit summary |
||
| Line 22: | Line 22: | ||
|Image = [[Image:Lapin la gueuze Rabbit in gueuze recipe.jpg|300px|alt=Electus]] | |Image = [[Image:Lapin la gueuze Rabbit in gueuze recipe.jpg|300px|alt=Electus]] | ||
}} | }} | ||
</div> | </div> | ||
[[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. | [[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. | ||
{{RecipeIngredients | {{RecipeIngredients | ||
| Line 56: | Line 56: | ||
===Recipe source=== | ===Recipe source=== | ||
* '''[http://www.mons.be/decouvrir/mons/gastronomie/lapins/lapin-a-la-gueuze | * '''[http://www.mons.be/decouvrir/mons/gastronomie/lapins/lapin-a-la-gueuze Mons Official Website]''' | ||
{{RecipeLine}} | {{RecipeLine}} | ||
[[Category:Recipes]] | [[Category:Recipes]] | ||
Revision as of 13:17, 29 December 2016
| Lapin à la gueuze (Rabbit in gueuze) | |
|---|---|
 |
| Servings: | Serves 4 |
| Calories per serving: | TBA |
| Ready in: | 1 hour 20 minutes |
| Prep. time: | 20 minutes |
| Cook time: | 1 hour |
| Difficulty: | 
|
| Recipe author: | JuliaBalbilla |
| First published: | 29th December 2016 |
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.
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 1 rabbit, cut into pieces
- 125g flour
- 125g butter
- 1 large onion
- A further 50g butter
- 4 large tomatoes, peeled and diced
- 1 tablespoon Dijon mistard
- A pinch herbes de provence
- 750ml gueuze
- 125ml stock or water
- Seasoning
Method
- 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.
Serving suggestions
Serve with mashed potatoes.
Recipe source
Discover Cookipedia's Culinary Creations on Pinterest
Explore the vibrant world of Cookipedia through our Pinterest page! We've curated a stunning collection of recipes that highlight the beauty of home-cooked dishes. It's the perfect way to visually navigate our extensive recipe library and get inspired by the flavours we’ve shared over the years. Dive in and discover your next favorite meal—one picture at a time!