Rabbit Braised in Belgian Ale

Name: Rabbit Braised in Belgian Ale
Prep time: 1 h 35 min
Cook time: 1 h 35 min
Total time: 1 h 35 min
Yield: 4
Cuisine: Global
Ingredients: 355 milliliters Belgian ale, such as Chimay or Ommengang; 118 milliliters all purpose flour for dredging; 1 teaspoons freshly ground black pepper; 2 teaspoons brown sugar; 2 Tbsps butter; 1 celery root, peeled and diced; 118 milliliters chicken stock; 1 Tbsp chopped fresh parsley; 6 sprigs fresh thyme, tied together with kitchen string (or 1/2 teaspoon dried thyme); 2 teaspoons whole grained mustard; 2 Tbsps olive oil; 591 milliliters medium onions, sliced stem to root (about sliced); 1 kilograms rabbit, cut into 6 to 7 serving pieces (2 front legs, 2 back legs, the loin cut into 2 to 3 pieces), plus ribs and flap meat; 1 teaspoons salt; 4 cloves 4-6 whole cloves of garlic, peeled

Rabbit Braised in Belgian Ale might be just the main course you are searching for. One serving contains 654 calories, 68g of protein, and 21g of fat. This recipe covers 33% of your daily requirements of vitamins and minerals. This recipe serves 4. Head to the store and pick up belgian ale, chicken stock, thyme, and a few other things to make it today. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert.

Instructions

Place rabbit pieces on a platter, sprinkle both sides with kosher salt.

Ingredients you will need

Rabbit Meat

Kosher Salt

Let sit for 30 minutes to an hour. 2

Place flour on plate. Dredge rabbit pieces in flour.

Ingredients you will need

Rabbit Meat

All Purpose Flour

Heat oil and butter in a large Dutch oven on medium heat (large enough to fit rabbit pieces in a single layer). Once the butter is melted and foamy, add the rabbit pieces in a single layer to the pot. Brown on one side without stirring for 5 to 6 minutes. Then turn the pieces over and brown on the other side.

Ingredients you will need

Rabbit Meat

Butter

Cooking Oil

Equipment you will use

Dutch Oven

Remove to a plate. 3

Add the sliced onions to the pot, and cook, stirring occasionally, until lightly brown, scraping up and browned rabbit bits from the bottom of the pot.

Ingredients you will need

Onion

Whole Rabbit

Equipment you will use

Pot

Add garlic cloves and thyme, cook until onions are soft and the garlic quite fragrant.4 Increase the heat to high and add the Belgian ale.

Ingredients you will need

Garlic

Onion

Thyme

Ale

Let it simmer for a minute or two, then add the stock.

Ingredients you will need

Stock

Add a half teaspoon of salt and the freshly ground black pepper. 5

Ingredients you will need

Ground Black Pepper

Salt

Place the diced celery root over the onions in a single layer.

Ingredients you will need

Celeriac

Onion

Place the browned rabbit pieces over the celery root. Bring to a simmer. Cover and reduce heat to maintain a very low simmer. Cook for 45 minutes, or until the rabbit is just cooked through and tender. 6

Ingredients you will need

Rabbit Meat

Celeriac

Whole Rabbit

Remove rabbit pieces from the pot and keep warm on a platter. Increase the heat to high and reduce the liquid by one third. Then, reduce the heat to low, stir in the mustard and sugar. Taste and add more salt and pepper in needed. Slice the flap meat pieces of the rabbit into strips and return to the pot. Strip away any available meat from the back and chest parts and return meat to the pot.

Ingredients you will need

Salt And Pepper