Rabbit marinated in abbey beer with mushrooms (Konijn me Trappistenbier en wilde paddestoelen / Lapin a la Trappiste et aux champignons sauvages) from The Taste of Belgium (page 197) by Ruth Van Waerebeek

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Baked apples filled with berries (Gevulde appels met veenbessen in de oven / Pommes aux airelles au four)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Requires marinating for at least 8 hours or preferably overnight. Can substitute dark beer for abbey beer, white wine vinegar for apple cider vinegar, white onions or shallots for pearl onions, and water for chicken broth. See recipe for mushroom suggestions. Can use the book's "Marie's chicken broth (Marie's kippenbouillon / Fond de volaille)".

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