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Beer braised rabbit legs served with broccoli, potatoes and tutti frutti. A Dutch court prepared by the Chief Happy Cook.

Rabit legs braised in beer served with potatoes, broccoli and tutti frutti.

Preparation time : 75 minutes.
Serves: 2.


2 wild rabbit legs,
0.3 liters of beer (Heineken Oud Bruin/Old Brown),
2 onions,
125 grams mushrooms,
2 bay leaves,
1 teaspoon dried thyme,
2.5 tablespoons of cream,
1 full tablespoon flour,
37.5 grams butter,
4-season pepper.


Chop the onions.

Was the rabbit legs and pat dry.

Mix the flour, 1 teaspoon salt and 0.5 teaspoon 4-season pepper together.

Roll the rabbit legs into the flour mixture (make sure the whole legs are covered).

Heat the butter in a heavy casserole.
Once the butter starts to brown, the rabbit legs can be added.

Bake the rabbit legs brown.

Remove the rabbit legs from the pan and wrap them in aluminum foil to keep them warm.

Fry the chopped onions in the cooking fat until they are soft.

Sprinkle the thyme over the onions and add the bay leaf.
Place the rabbit legs on top of the onions and add the dark beer.
Close the pan with the lid and let it simmer for 40 minutes.
Turn over the rabbit legs after 20 minutes.

Cut the mushrooms into quarters and add them to the rabbit legs.
Let them simmer for 5 minutes with the lid on the pan.

Then remove the lid and let it boil down for 5 minutes.
(If there is too little moisture in the pan before you add the mushrooms, then you can add a splash of boiling water.)

Add the cream and stir the sauce thoroughly and let it simmer for 5 minutes on the fire.

Test the sauce and add four-season pepper and salt to taste.

Garnish tip:

Sprinkle some chopped parsley over the rabbit legs after serving.


Prepared by the Happy Chief Cook. Added March 16, 2011.