No.1 travel guide for Belgium; dedicated to Belgian beer and food culture.

Preskop of rabbit, prunes and Liefmans Kriek Brut


Email  •  Print

Brawn of farm-reared rabbit, prunes and Liefmans Fruitesse Brawn of farm-reared rabbit, prunes and Liefmans Fruitesse
© BeerTourism.com


Flemish cuisine would not complete without rabbit and prunes. We breathe in the sweet aroma of prunes that have been simmering for a long time in a sauce made with a dark abbey beer or a dark Trappist.

To prepare a preskop or brawn, the meat is boiled and finely minced before being compressed. This dish can be eaten hot or cold.

The fresh-tasting, sweet and sour Liefmans Kriek Brut enhances the flavours of the tarragon and wine vinegar used in the dressing and the garnish and brings out the sweetness of the prunes.


Ingredients

  • 1 rabbit

  • 1 large onion, peeled and roughly chopped, 4 sticks of celery roughly chopped

  • 2 carrots, peeled and sliced thickly, 2 cloves of garlic, roughly chopped

  • 2 sprigs of Thyme, 2 bay leaves. 50g chopped flat-leaf parsley

  • 200g dried prunes steeped in a little water

  • 1 bottle Liefmans Kriek Brut

  • 5 gelatine leaves steeped in cold water

  • Pepper and salt

Dressing:

  • 1 shallot, 1 tablespoon of mustard, 1 tablespoon of honey

  • 2 tablespoons chopped fresh tarragon, 1 tablespoon of tarragon vinegar

  • 5 tablespoons of grand cru olive oil, 50ml water

Garnish:

A salad of finely chopped, pickled carrot and fennel

  • 1 carrot, ½ a fennel bulb

  • Pepper and salt

  • 150g sugar

  • 200ml water

  • 1ml wine vinegar

  • 8 peppercorns

  • 1 star anise

  • 1 stick of cinnamon


Preparation

Place the carrots, onions, celery and garlic in a casserole with the bay leaves and thyme sprigs and add four litres of water. Bring to the boil and leave on a low heat for 45 minutes, adding a little pepper and salt.

Place the rabbit in the casserole and continue to simmer. The rabbit is ready when the meat comes off the bone.

Lift the rabbit out of the stock and de-bone. Sieve the stock and reduce on the hob until you end up with around 750ml.

Add the Liefmans Kriek Brut and briefly bring to the boil. Season with pepper and salt.

Then add the gelatine leaves and cool down until lukewarm. Add the shredded rabbit, the prunes and the parsley and pour the mixture into a mould lined with cling film. Weigh down the mould to allow excess stock to drain away, creating a firm terrine.

Cool for eight hours.

Mix the ingredients for the dressing in a blender. Season with pepper and salt.

Using a vegetable peeler, turn the vegetables into beautifully fine strings. Boil the water with the vinegar, sugar and herbs for five minutes, then add the vegetables and remove from the heat. Allow to rest for at least 24 hours.

Assemble the dish and garnish.


Beer

Liefmans Kriek Brut brewed at brewery Liefmans is a welcome guest on any table. This fresh and fruity beer yields surprising aromas of morello cherries.

Fruitiness is the leitmotiv, but the Liefmans is also freshly sour beer and very quaffable. It is an excellent aperitif and pairs up nicely with this "Preskop".


Tips & Tricks

  1. Preskop is great in a sandwich accompanied by a dollop of mustard and a gherkin

  2. Chill the beer before hand

  3. Serve with a refreshing green salad or rocket leaves


More Recipes with Beer

Beer battered Dover sole strips
Every now and then most of us like having some delicious battered and fried finger food, certainly when combined with a nice beer. Rather than whipping up your regular day-to-day variety, surprise ... [ read more ]
Paling in ‘t Groen
Although some of us get a bit squeamish at the idea of eating eel, this fish isn't only adored by the Japanese. Eel used to be a main staple food in Belgium, and certainly in Flanders. For sustainabi ... [ read more ]
Cabbage parcels with minced meat and blonde Belgian beer
Maybe not the most typical Belgian dish but this is a dish that breathes honest, rural cooking. If you are a creative and active hobby cook you will have no difficulties coming up with your own variat ... [ read more ]
Game paté with Maredsous Bruin
In the autumn and winter game finds its way on to Belgian tables. As an alternative to the tried and trusted pork pâtés, we like this stronger-tasting paté of wild boar with a confiture or jelly, ma ... [ read more ]
Chocolate mousse with a Liefmans sabayon
We Belgians like to think of ourselves as real gourmets. It will come as no surprise that we are also chocoholics with a very sweet tooth. We take our desserts very seriously and always use the ver ... [ read more ]

Comments



SHARE:
 



BLOG

POSTS
The Belgian Beer Book: Tapping into Belgian beer culture

BELGIUM - How do you write an unbiased review of a book that you yourself have written, pouring your entire soul into it? I’ll immediately give up on that impossible task and instead I’ll offer you a peek behind the ... [ more ]

Brouwerij Cornelissen, the tale and the taste

OPITTER - The locals would ask for “de bieren van Opitter” or “the beers from Opitter”, when they ordered a Pax Pils, Ops Ale or Sint-Gummarus. And if you popped into a café, you’d be in Jos’s or ... [ more ]

Brussels Beer Challenge 2016: Belgium holds its own in the beer world

BRUSSELS - For the fifth running of the Brussels Beer Challenge the organisers selected a location steeped in history and prestige. After touring from Brussels... [ more ]

Saint-martin_triple_brunehaut_225

More Beer

The Saint-Martin abbey beers are heirs to the former Abbey of Saint-Martin in Doornik (Tournai), one of the oldest cities in Belgium. The abbey was founded many centuries ago and c... [ more ]

Beer Tourism Newsletter Signup

Enter your name and email address on the right and click "SignUp" to join.

Name:
Email:
TWITTER
    FACEBOOK