For ➍1 rabbit, cut in pieces
50 cl very good kriek-beer
1 roughly chopped onion
2 carrots
2 chopped celery stalks
2 laurel leaves
1 sprig of thyme
10 grains of white pepper
25 cl dry white wine
50 cl can of cherries (griottes)
100 g roux
Marinate the rabbit and vegetables, pepper in the beer. Put a night in the refrigerator.
Drain the ingredients and save the liquid.
Melt a chunk of butter. Brown the pieces of rabbit. Set aside.
Roast the vegetables. Add white wine. Add salt and pepper.
Add the marinade and bring to boil. Add the rabbit and let simmer (for about 30 m).
Take the rabbit out, keep warm.
Bind the sauce with the roux. Add the pieces of rabbit to the sauce and the cherries.
Serve with boiled potatoes.
Belgian kriek-beer is created from gueuze with sour cherries. Avoid cheaper and sweeter brands. Read Anglerfish in gueuze for more information on gueuze.
