Rabbit, mustard and beer




  1  rabbit
  170 gm streaky bacon rashers
  4     onions
  1 stubby ale
   ½ cup vinegar (for marinade)
  3 heaped teaspoons grainy French mustard
  1 bouquet garni (parsley, sage, rosemary and thyme)
  some olive oil
  2 lumps sugar
  1 dash pepper
  1 teaspoon   salt



Soak whole rabbit in water and vinegar overnight. It can start out frozen.

Slice onions and chop rashers into thin strips and fry them golden brown in olive oil.

Joint the rabbit and fry the joints golden in the pan, then empty the contents of the pan into a casserole.

Add sugar lumps, bouquet garni, mustard, salt and pepper.

Sprinkle with flour. Almost cover with beer (add a little extra water if necessary).

Cover casserole and place in a moderate oven for 2 - 3 hours.

Serve with boiled new potatoes.



If you buy the rabbit frozen, don't let the butcher cut it up for you. This leads to many small, sharp bone fragments in the finished casserole.

This recipe was adapted from the recipe for Lapin à la Brabançonne Encyclopedia of European Cooking Ed. Musia Soper, Hamlyn, London (1962), page 245.