See Ingredients

Flemish Rabbit Stew

  1. Sauté the finely chopped onions in the margarine or butter
  2. Add the bacon bits
  3. In a different pan, sear the pieces of rabbit in butter or margarine
  4. Add the bacon bits to the onions
  5. Season the meat and add the bay leaves, wine, vinegar, water and sugar
  6. Cover well and allow to stew for two hours
  7. Remove the meat from the pan, allow the gravy to cool and skim the fat off
  8. Thicken with potato flower and corn flour
  9. Add the pieces of meat to the gravy
  10. Serve with prunes.

Eel in Green Herb Sauce

Paling in’t groen or eel in green sauce is a traditional Flemish dish of international renown.The dish developed as many fisherman caught eels in the Scheldt River, with folklore stating that the dish should be prepared with whatever fresh herbs were found on the riverside e.g. parsley, mint, spinach, sorrel and watercress.To many connoisseurs, the sauce is what makes this dish unique. Consisting mainly of the popular leafy green herb chervil as well as sorrel, it is important that these ingredients are added at the last moment of cooking so that sauce retains a bright green color and the flavor is strong and fresh. The fish itself is white and meaty, with a pronounced flavor.


  • 1 rabbit
  • 1.5 l red wine
  • 2 table spoons of vinegar
  • salt and pepper
  • nutmeg
  • 100 g margarine or butter
  • 100 g bacon bits
  • 3 finely chopped onions
  • 2 table spoons of sugar
  • 3 bay leafs
  • 1/2 glass of water
  • 1/2 table spoon of corn flower
  • 1/2 table spoon of potato flower

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