Dish

Lapin à la Tournaisienne

Rabbit Tournai

Lapin à la Tournaisienne is a stew made with rabbit meat, onions, carrots, bacon, and beer. The rabbit is first browned in a pan and then cooked in a mixture of beer and chicken stock. The vegetables and bacon are added towards the end of the cooking process to create a rich and flavorful stew. This dish is typically served with crusty bread or boiled potatoes.

European cuisine› Western European cuisine› Belgian cuisine

Stew

Origins and history

Lapin à la Tournaisienne originated in the city of Tournai in Belgium. It is a traditional dish that has been enjoyed for centuries. The use of beer in the recipe is a nod to the country's rich brewing history.

Dietary considerations

This dish is not suitable for vegetarians or vegans. It may also not be suitable for those with a gluten intolerance as beer is used in the recipe.

Variations

There are many variations of this dish, with some recipes calling for the addition of prunes or raisins. Some recipes also call for the use of white wine instead of beer.

Presentation and garnishing

Lapin à la Tournaisienne is typically served in a large bowl with the stew in the center and the bread or potatoes around the edges. A sprig of fresh thyme or parsley can be used as a garnish.