Specialty Beer Importers Since 1978 - Merchant du Vin

Rabbit with Pineapple and Orval Trappist Ale

(Nicole Darchambeau)

2 bottles Orval
4 rabbit legs
1 fresh pineapple (or, canned pineapple slices - drained)
1 onion
1 tsp curry powder
Salt, pepper, and mixed herbs to taste

Top & tail the pineapple; cut into quarters; remove the center and the tough outer skin. Cut into cubes.
Peel and chop the onion.
Pour the Orval ale into a casserole and heat; brown the rabbit legs. Add the onion, curry powder and season with salt, pepper and the mixed herbs. Cover the rabbit with pineapple cubes. Bring to a boil; cover and simmer for an hour and a quarter. Remove the lid and finish cooking over high heat for 10 to 15 minutes to reduce the juices. Serve with curried brown rice.

More Information

Contact Us

Merchant du Vin Corporation
119 1st Ave. So.
Seattle, WA 98104

Phone: (253) 656-0320
Fax: (206) 402-4792

info(at)mdvbeer.com

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