Rabbit in beer with gingerbread - Nest in Normandy Dieppe

Rabbit in beer with gingerbread

Ingredients: Yields 4 servings

From the butcher’s:
1 cut up rabbit
150g smoked bacon cubes (lardons)

From the fresh produce market:
2 onions
2 bay leaves

From the cheesemarket:
40g butter

From the grocery store:
45g currants
75g dry prunes
50g gingerbread
50cl dark beer

From your larder:
Sat, pepper

 

  • Brown the rabbit in the butter in a roasting pot. When they are nicely browned, remove the rabbit pieces and set aside in a dish.
  • Gently fry 2 thinly sliced onions in the roasting pot. Add the diced smoked bacon and mix together with the onions.
  • When the onions are tender, add the bay leaves and the currants. Place the rabbit pieces on top.
  • Add the dry prunes and the beer. Crumble the gingerbread over the contents of the roasting pot.
  • Cover and simmer on a gentle heat for 1.5 hours.