Rabbit Benelux Style

Name: Rabbit Benelux Style
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 rabbits, cut up; 3 c. strong ale; 2 tsp. Worcestershire; 3 cloves garlic, minced; 3 bay leaves; 1/4 tsp. each: powdered cloves, ginger, nutmeg, cinnamon and marjoram; 3 onions, thinly sliced; 1 carrot, thinly sliced; 6 Tbsp. flour; salt and pepper; 6 Tbsp. butter or bacon fat; 6 medium potatoes, sliced or noodles

Eats Now Editorial Team · 371 kcal · General

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Rabbit Benelux Style – a delicious recipe with rabbits, strong ale, Worcestershire, garlic, bay leaves, powdered cloves. Easy to follow and perfect for any occasion.

Serves 4 General

Servings: persons

3 rabbits, cut up
3 c. strong ale
2 tsp. Worcestershire
3 cloves garlic, minced
3 bay leaves
1/4 tsp. each: powdered cloves, ginger, nutmeg, cinnamon and marjoram
3 onions, thinly sliced
1 carrot, thinly sliced
6 Tbsp. flour
salt and pepper
6 Tbsp. butter or bacon fat
6 medium potatoes, sliced or noodles

1
Place rabbit pieces overnight in a marinade made of the ale, Worcestershire, garlic, bay leaves, spices, onion and carrot.

371

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3 rabbits, cut up, 3 c. strong ale, 2 tsp. Worcestershire, 3 cloves garlic, minced, and more.

Yes, Rabbit Benelux Style falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quick Info

Servings
4 servings
Calories
371 kcal
Category
General

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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