Beer and gingerbread rabbit stew

Julie Andrieu is in some ways the "French Delia Smith" but with the Parisian style which means she is good-looking, elegant and at the same time she is a good cook!!! I am very biased here because as you may know already I am originally from Paris!

Recently I started to follow her new cooking channel on Youtube: Let's cook. Each week she posts a short video where she explains an easy but delicious recipe which doesn't entail a lot of preparation and requires few and simple ingredients. I am on a quest to try all of her let's cook recipes and one that I have tasted already is the beer rabbit with gingerbread. I used my "super cocotte" (pressure cooker; I don't know how I could live without it!) and the result was excellent:

In France we stew the meat with wine but if you travel up North to Belgium, the stews will be done with beer.
If you do not understand French, I will explain the recipe above to you.


  • 40g butter
  • A whole rabbit cut into pieces
  • 2 onions sliced
  • 150g lardons (bacon strips) (I omitted them and it still tasted good!)
  • Bay leaves
  • 45g sultanas
  • 40g prunes
  • 50cl brown beer (but I used lager and it worked fine)
  • 50g gingerbread

Melt the butter and cook the rabbit pieces until golden.
When golden, take the rabbit pieces out of the pan and cook the onions along with the lardons for a few minutes until melted.
Lay out the rabbit pieces on top of the onions and lardons.
Then add the bay leaves, sultanas, prunes, the beer and finally the crumbled up gingerbread to the pan.
Do not worry about the gingerbread. If you don't have any at hand or if you don't like it, use any kind of bread; this will help to thicken the sauce.
Cover and cook for up to one hour and a half until the meat is tender. Uncover for the last half an hour so that the sauce thickens.
Serve with braised endives (the Belgium way!) or with fresh pasta (like I did!).

Perfect for a Sunday lunch or a dinner with friends (if they like rabbit!).

Next recipe I want to try is the caramelised pork (again with the help of my cocotte!):

Other recipes involving meat on my blog:

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