Estimated Nutrition (whole recipe, rough)
Counts 5 of 6 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Onion | 1 medium (110g) | 44 |
| Beer | 1/4 cup (60ml) for cooking | 43 |
| Carrot | 1 medium (61g) | 25 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Rabbit | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 rabbit
- Onions , chopped
- Carrots , chopped
- 1–2 ea . St. Sixtus 8 degree abbey beer
- Prepared mustard
- 2 slices of old bread
Directions
Divide the rabbit into practical pieces.
Cook the onions and carrots in a large pot until colored.
Add the portions of rabbit to the pot, and sear the meat.
Add the 1–2 beers depending on the size of your pot and how big the rabbit was. The rabbit does not need to be completely submerged.
Spread mustard onto the sliced bread, and lay those on top of the mixture. Seal the pot with aluminum foil and a lid.
Stew for several (2–3) hours over low heat.
Cool the stew and serve it the following day.