 Rabbit with Fresh Figs, Rosemary and Corsendonk® Abbey Brown AleIngredients: for four servings2 dl (about 7 oz.) Corsendonk® Abbey Brown Ale 1 rabbit 4 figs 5 dl (about 17 oz.) veal broth 2 shallots fresh rosemary salt & pepper 2 cl (about 1 oz.) old port olive oil 2 soup spoons of Dijon mustard 1 bunch parsley Preparation Cut the rabbit in portions. Fry in a casserole with olive oil and one of the shallots (chopped), seasoning with salt, pepper and fresh rosemary, until golden brown. Add the mustard, beer, veal broth (and some water if necessary to just cover the rabbit), and cook at low heat for 1½ hours. Cut a cross in the figs and put them in the port. Coat the rabbit’s liver with olive oil, dredge in flour and bake, at about 400° F, until the outside is slightly crispy. Heat the figs then plate them with the rabbit pieces and baked liver, pour the reduced cooking liquid over the rabbit, garnish with parsley and serve with Corsendonk® Abbey Brown Ale. |
 Brasserie Hulstkamp De Keyserlei 23 2018 Antwerpen, Belgium Tel (32) 3 226 34 26 Brasserie Hulstkamp is a renowned fixture in Antwerp city center. It is conveniently located at the Keyserlei, a walk of just 300 meters from the impressive Central Train Station. This area is the core of the dazzling Antwerp dining district, and includes the diamond museum and cozy jewelry shops. Hulstkamp offers many typical Belgian dishes on the menu. The food is very tasty and affordable, and in the summer you can enjoy it on the outside terrace.  |
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