And there was me thinking you got your Rabbits in Soho :Whistling:
Might come across george michael too, oo didnt mean that literally.
Ok. Here you go. Rabbit the way Dries’ granny cooks them:
2 good sized rabbits:
Skinned (first time for me, but it wasn’t too bad) and washed:
(very badly) butchered (respect for good butchers!!):
Brown of the meat in a healthy serving of butter. I must explain at this stage. Butter is the single most important ingredient in Flemish cooking. I couldn’t count the amount of times my granny explained how important it is to have some really good butter in the house 
So there’s at least half a pack in here:
Take the meat out when it’s brown (I had to do this in 2 batches), leave the good browned butter in and add some more before adding onion. There’s 4 large onion in here:
When the onion is soft and brown, add the meat back in (except the liver and kidneys, you don’t want to stew those, they’re fine just fried in the butter before, just set them aside and don’t tell anybody so you can have all of it :hehe: ). Season with salt and pepper and add some bay leave.
Then fill up with dark beer. I use these:
but you may find it hard to find. Leffe Bruin (the dark one) would work really well too and is easy to get hold of. If you really don’t fancy the beer, red wine works too, but I find it flavours the meat too strongly.
Put the lid on and let stew gently for a while. How long will depend on the meat (how old the rabbit is etc) and how you like it, I stewed mine for about 1-1.5 hours after which it was nice and tender but not falling of the bone.
No more further pictures, but there’s one important thing left to do. I have never seen this in recipes, so I may be giving a family secret away, but here you go. About 10-15 minutes before you finish off the stew, smear a load of mustard on a large slice of bread (or couple smaller) and put it in the stew. I usually take the crusts off. The mustard will flavour the stew nicely and the bread will thicken the sauce/gravy.
Serve with boiled potato and it goes really well with freshly made applesauce.
Lovely!!! 
Even my 2 year old god daughter couldn’t get enough of it
What a lovely meal. It’s way cheaper than good organic freerange chicken, and much tastier meat! And for those who care about food miles. This travelled from Essex to SE London on a motorbike, so I have a complete clean conscious
BTW. This same recipe works with beef too (stewing beef), it’s called “stoofvlees” or “carbonades flamandes” and they do a quite poor version of this in Belgo.
ive never tried rabbit.ive skinned a few for my dad when he brought them home when i was a kid, but i cant stand the smell when they r cooking so always avoid them.
How many people will 2 rabbits feed? I seem to remember them not having much meat on…?
Looks good.
They have a fair amount of meat on them. 2 rabbits will feed 6 people easily I think. We were 4 adults and there’s easily enough left for the 2 of us again tomorrow.
That looks really nice…think i’ll have to try cooking that recipe this week:D
I made bunny burgers last night for tea and the kids woofed em down lol
Glad the bunnies were worth the miles;) if you want any more just drop me a text:D
Definitely worth it. Thanks.
I’ve still got the other 2 in the freezer so I should be good for a while. I’ll let you know next time I fancy some though 
hope you enjoyed it:D
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So you meet up with Moonshine then I see :hehe:
this post has just made me hungry!
Awwwww as if i’d hurt a poor fluffy pet…we only exterminate the baddies not fluffy pets u no;) besides i’d start on the 3 stone hanovarian giant we got as a pet:D(not) my son would kill me!
put the whole rabbit ( gutted) in a roasting bag with some stock , put straw through the opening of the bag to vent it and tie the bag closed
about 10 mins in the microwave
( check on the weight , ie: mins per pound etc) …done and it’s wonderful
Sheet! What’s the world coming to when even cooking a rabbit has to be friggin “convenience” food. Next you know will be “Roast goose in ten minutes”
More power to you Driesie for keeping a tradition. Liked the hint on the bread stuff.
Liz and I used to casserole them with lots of onion and root veg plus some pearl barley. (War time recipe from my mum’s old cook book.) The touch of garlic and a half bottle of white wine was my addition.
Also pretty good roast. 20/30 minutes or so @ 200. Baste often. 1 decent young rabbit serves 4. If your on a diet.
i know wat that feels like but i had a glock drawn on me. i was 17 and was messing with a BB GUN(walter ppk) and an air rifle. scared the sh!!!te out of me!!never had rabbit. but i`ve almost hit one with me bus
Well the next time you pop over kev i’ll cook you a bunny burger:D there nice:) then you can say “i’ve eaten rabbit”…
Yum Yum. I lurve rabbit. This is a new recipie for me. We do a dish calle ‘Tavan’ which mum used to make. Must get the mssrs to get her act together Also my local greek deli has rabbits on Friday (Despinas right next to FirstLine Motorcycles). Always sell out for the weekend.2 rabbits 6 ppl!?! Thats English portions !!! :w00t:
Here bunny bunny, cute bunny … :crazy:
Well if you ever want any just ask:D hubby went out and shot 45 on friday night;)
Dreisie love the cookery pics. Yummmmy. Anyway, must be lunch time…here ickle bunny wabbits!