Belgian Rabbit Stew 'Bruine Leffe' with Carrot Mashed Potatoes
Belgian Rabbit Stew ‘Bruine Leffe’ with Carrot Mashed Potatoes is a traditional Belgian dish featuring tender rabbit cooked in a rich, dark beer sauce, typically made with Leffe Bruin, a popular Belgian beer. The stew is usually flavored with a variety of aromatic vegetables and herbs, and it is often accompanied by carrot mashed potatoes, adding a sweet and earthy complement to the savory stew.
Table of Contents
Ingredients:
For the Belgian Rabbit Stew ‘Bruine Leffe’:
- 1 whole rabbit, cut into pieces
- 2 onions, finely chopped
- 2 cloves of garlic, minced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 1 bottle of Leffe Bruin beer (or any dark Belgian beer)
- 2 cups of beef or chicken stock
- 2 tablespoons of flour
- 2 tablespoons of butter
- 2 tablespoons of vegetable oil
- 2 bay leaves
- 2 sprigs of thyme
- Salt and pepper to taste
For the Carrot Mashed Potatoes:
- 4 large potatoes, peeled and cubed
- 3 large carrots, peeled and sliced
- 3 tablespoons of butter
- 1/2 cup of milk or cream
- Salt and pepper to taste
Instructions:
For the Belgian Rabbit Stew ‘Bruine Leffe’:
Prepare the Rabbit:
- Season the rabbit pieces with salt and pepper.
- In a large pot or Dutch oven, heat the vegetable oil over medium-high heat.
- Brown the rabbit pieces on all sides until golden. Remove and set aside.
Cook the Vegetables:
- In the same pot, add the butter and let it melt.
- Add the onions, garlic, carrots, and celery. Cook until the vegetables are softened and starting to caramelize.
Make the Stew:
- Sprinkle the flour over the vegetables and stir well to combine, cooking for about 2 minutes.
- Slowly pour in the Leffe Bruin beer, stirring constantly to avoid lumps.
- Add the beef or chicken stock, bay leaves, and thyme.
- Return the rabbit pieces to the pot, ensuring they are submerged in the liquid.
Simmer:
- Bring the stew to a boil, then reduce the heat to low.
- Cover and simmer for about 1.5 to 2 hours, or until the rabbit is tender and the flavors have melded together.
For the Carrot Mashed Potatoes:
Cook the Vegetables:
- In a large pot, add the potatoes and carrots. Cover with water and add a pinch of salt.
- Bring to a boil and cook until both the potatoes and carrots are tender, about 20 minutes.
Mash:
- Drain the potatoes and carrots, then return them to the pot.
- Add the butter and milk or cream.
- Mash until smooth and well combined. Season with salt and pepper to taste.
How to Serve:
Plate the Dish:
- Place a generous portion of carrot mashed potatoes in the center of each plate.
- Spoon the Belgian rabbit stew over the mashed potatoes, ensuring each plate gets a good mix of rabbit pieces and vegetables from the stew.
Garnish:
- Garnish with fresh herbs such as parsley or thyme for added color and flavor.
Accompaniments:
- Serve with a side of crusty bread to soak up the delicious stew.
- A green salad or steamed green beans can add a fresh contrast to the rich flavors of the dish.
Presentation:
- For an elegant presentation, serve in deep, wide bowls to keep the stew warm and allow the flavors to mingle.
Enjoy this comforting and hearty Belgian dish that beautifully combines the robust flavors of rabbit and dark beer with the creamy sweetness of carrot mashed potatoes.
