1 rabbit 1500 g – 3 lb
2 big onions, coarsly chopped
500 g – 1 lb sour cherries (“krieken”)
1/2 bottle – or more – Belgian Kriek beer
1 generous tablespoon lard
1 generous tablespoon brown sugar
2 tablespoons flour
2 tablespoons eau de vie (Jenever, Genièvre)
salt and pepper
Cut the rabbit into serving pieces and season with salt and pepper.
Heat the lard in a casserole and fry the onions until golden. Add the rabbit and brown it at all sides. Sprinkle the flour over the rabbit. Mix well and pour the beer over it – the meat should be covered. Add the brown sugar and a pinch of nutmeg. Cover the casserole and let the rabbit simmer for 1 hour.
In the meantime, remove the stones from the cherries and add them to the rabbit 10 minutes before the end of the cooking time.
Season to taste and add the eau de vie. Serve with baked potatoes.
Makes 4 servings.
Source: my collection photo: paperblog