Entered for safe-keeping, from “Quick Cuisine” by Kuhn Rikon. This recipe calls for the vegetables and sauce to be pureed after cooking, to be used as a sauce over the meat. Personally, I would prefer it chunky. The sauce is also good served over vegetables, especially mashed potatoes. I hear Chimay beer from Belgium is the best.
Kriek is a special Belgian beer which some say is reserved for consumption by the fair sex! For this recipe the Kriek made by Lindemans is recommended. This recipe is taken from De Vlaamsche Pot by Marie Cattoor.
From Ruth Van Waerebeeks’s “Everybody Eats Well in Belgium Cookbook,” from her “Cooking With Beer” chapter. Fairly easy to make, and delicious.
Found this recipe on-line @ recipes4us@co.uk while searching for recipes from Belgium. Posting it for ZWT 6 so untried by me at this time.
Make and share this Rabbit and Prune Stew recipe from Food.com.
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