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.

Boiled Veal

There is practically no more delicious proof of how firmly the Austrian cuisine is rooted in the heart of Europe than one of the most typical of Viennese dishes: boiled veal, or Tafelspitz. Good-quality beef, a few vegetables, aromatic spices and plenty of water to cook in – these are the vital ingredients. The same ingredients, though, also come together when the French are creating their “pot-au-feu”, or the Italians their “bollito misto”. In the case of the latter, veal and chicken meat or tongue might be added, but then some small differences should remain despite us all being good Europeans together.


  • 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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