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: 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 serving Salt; 118 milliliters all purpose flour for dredging; 2 Tbsps extra virgin olive oil; 2 Tbsps butter; 591 milliliters medium onions, sliced stem to root (about sliced); 4 cloves 4-6 whole cloves of garlic, peeled; 6 sprigs fresh thyme, tied together with kitchen string (or 1/2 teaspoon dried thyme); 355 milliliters Belgian ale, such as Chimay or Ommengang; 118 milliliters chicken stock; 1 teaspoons salt; 1 teaspoons freshly ground black pepper; 1 celery root, peeled and diced; 2 teaspoons whole grained mustard; 2 teaspoons brown sugar; 1 Tbsp chopped fresh parsley

Rabbit Braised in Belgian Ale might be just the main course you are searching for. This recipe serves 4. One portion of this dish contains about 69g of protein, 21g of fat, and a total of 665 calories. This recipe from Simply Recipes requires onions, pepper, all purpose flour, and grained mustard. From preparation to the plate, this recipe takes around 1 hour and 35 minutes. Rabbit Braised in Belgian Ale, Rabbit Braised in Belgian Ale, and Belgian Ale-Braised Brisket are very similar to this recipe.

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.

Dredge rabbit with flour, brown in butter:

Ingredients you will need

Butter

Whole Rabbit

All Purpose Flour

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.

Ingredients you will need

Rabbit Meat

Butter

Cooking Oil

Equipment you will use

Dutch Oven

Brown on one side without stirring for 5 to 6 minutes. Then turn the pieces over and brown on the other side.

Remove to a plate.

Brown the onions, add garlic and thyme:

Ingredients you will need

Garlic

Onion

Thyme

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.

Ingredients you will need

Garlic

Onion

Thyme

Add ale, then stock, salt, pepper: Increase the heat to high and add the Belgian ale.

Ingredients you will need

Pepper

Stock

Salt

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.

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.

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.

Ingredients you will need

Salt And Pepper

Rabbit Meat

Mustard

Sugar

Equipment you will use

Pot

Return meat to sauce in pot: 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

Whole Rabbit

Sauce