Preskop of rabbit, prunes and Liefmans Kriek Brut
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.
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
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
A salad of finely chopped, pickled carrot and fennel
1 carrot, ½ a fennel bulb
Pepper and salt
1ml wine vinegar
1 star anise
1 stick of cinnamon
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.
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
Preskop is great in a sandwich accompanied by a dollop of mustard and a gherkin
Chill the beer before hand
Serve with a refreshing green salad or rocket leaves
More Recipes with Beer
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 ]
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 ]
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 ]
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 ]
You must be logged in to leave a comment
MECHELEN - The historic city of Mechelen, halfway between Brussels and Antwerp, is truly a hidden gem. The presence of the Dukes of Burgundy, who ruled here in the late middle ages, still permeates the ancient city centr... [ more ]
BRUSSELS/ZAVENTEM - This year Brussels Airport is 60 years young! The airport is planning to mark this milestone by showcasing the very best of Belgian produce, which would not be complete without ... [ more ]
At the BeerLovers’ Café just behind Liège’s City Hall we get together to taste the limited edition Chimay Grande Réserve Fermentée en Barriques 2018, a Trappist beer aged in whisky barrels. T... [ more ]
LIESHOUT/STEENHUFFEL - Since 2016 the Palm, De Hoorn and Rodenbach breweries have been owned by Bavaria, a Dutch-based brewer. Two years after the takeover, Bavaria has been re-named Swinkels Family ... [ more ]
BRUSSELS - To be authentic is not a competition and neither is it a fashionable attitude. You either are an authentic brewer or you are not. You are driven, you make great beers that have a soul, you have a good story to... [ more ]
Monks have made an important contribution to the success of Belgian beers. Unlike the majority of their historical contemporaries, they were literate, and thus able to document the... [ more ]
Beer Tourism Newsletter Signup
Enter your name and email address on the right and click "SignUp" to join.