Brown the rabbit joints on all sides in clarified button. Clean the carrots,onionsand celery,cut into fine strips and add to the meat with the honey.

Season with pepper,thymeand bay,sprinkle all over with a desert spoon of flour and add a dea=sert spoon of tomato puree.

Pour over 2 litres(3 1/2 pints) of Tripel Karmeliet, bring to the boil, cover and leave to stew in the oven for two hours (180 Degree Celsius, gas mark4). Take off the meat of the thighs and return to a casserole.

Add another liter(1 3/4 pints) Triple Karmeliet and the finely chopped shallots and garlic to the cooking juices. Stew in the oven for a good 4 hours.Check reguarly adding a little more Triple Karmeliet if desired.

After 4 hours take the pan out of the oven and thicken the sauce with pig’s blood(if you prefer not to use pig’s blood,you can thicken the sauce with “beurre manie” i.e. butter mixed with flour.)

Brush the mushrooms, cut into 1/2cm(1/4 inch) slices and marinate in a mixture of olive oil,crushed garlic,salt and pepper. Coat the slices with breadcrumbs and bake in olive oil.

For the roulade Carefully cut the trimmings from the back of the rabbits into in slices. Work the kidneys and livers into a mouse, season with salt and pepper. Blanche the spinach quickly and wash under cold water to keep its colour. Melt the butter in a pan and allow the finely chopped onion to brown evenly,gradually working in the spinach. Lay a line of spinach along the ribs of the back, followed by a few mushrooms and then a generous portion of the liver and kidney mouse. Roll up and tie tightly with string. Put the roulde in the oven as well.

Arrange the meat of the rabbit in the centre of heated plates and cover with fine slices of goose liver.Arrange the mushrooms around the meat.

Serve to your guests on the plate accompained by a tasty Triple Karmeliet with its spicy bouquet.

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Ingredients for 8 people
– 2kg (4.5lb) foreqaters of rabbit
– 2 carrots
– 3 onions
– 1 head green celery
– 50 gr(2 oz) clarified butter
– 3 liters (5 1/4) pints Tripel
– karmeliet
– black peppercorns
– 2 desert spoons honey
– 1 desert spoon tomato puree
– 1 desert spoon flour
For the Royale sauce
– 30 finely chopped shallots
– 60 finely chopped cloves garlic
– 2 litres (3 1/2 pints) karmeliet thyme and bay
– 1/2 goose liver confit
– 1/2 dl (1 3/4 fl. oz.) olive oil
– 2 cloves garlic
– salt
– 150 gr (5 1/2 oz.) breadcrumbs
For the roulade
– The trimmed backs of the rabbits
– A generous portion of spinach
– 200 gr (7oz.)mushrooms
– 2 finely choopped onions
– the liver and kidneys of the rabbit