👨‍🍳 作り方

1. 1

   Preheat oven to 170°C (340°F). Pat the rabbit pieces dry. Lightly season with salt and pepper, then dredge in flour.

   💡 プロのコツ: Ensure rabbit pieces are dry for better browning.
2. 2

   Melt butter and olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Brown the rabbit pieces on all sides. Remove rabbit from the pot and set aside.

3. 3

   Add the halved onion, shallots, and carrot chunks to the pot. Sauté for about 9 minutes until softened and lightly browned.

4. 4

   Return the rabbit pieces to the pot. Add the fresh thyme sprigs and bay leaves.

   💡 プロのコツ: The herbs will infuse the stew with aroma.
5. 5

   Pour in the brown beer and stock. Stir in the apple syrup. Bring the liquid to a boil, then cover the pot with a lid.

   💡 プロのコツ: Apple syrup adds a traditional Dutch sweetness and depth of flavor.
6. 6

   Transfer the pot to the preheated oven and cook for 1.5 to 2 hours, or until the rabbit is very tender and falling off the bone.

7. 7

   Remove the bay leaves and thyme sprigs. Skim off any excess fat from the surface of the stew. Taste and adjust seasoning with salt and pepper if needed.

   💡 プロのコツ: Skimming fat results in a cleaner, richer flavor.
8. 8

   Serve hot, traditionally with mashed potatoes or crusty bread.