Rabbit Braised in Belgian Ale
Ingredients
| 1 pc | rabbit (2 1/2 to 3 pound), 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 | |
| на око | salt | |
| 0.5 cup | 120 ml | all purpose flour for dredging |
| 2 tablespoons | 30 ml | extra virgin olive oil |
| 2 tablespoons | 30 ml | butter |
| 2 pcs | medium onions, sliced stem to root (about 2 1/2 cups sliced) | |
| 4-6 | whole cloves of garlic, peeled | |
| 6 sprigs | fresh thyme, tied together with kitchen string (or 1/2 teaspoon dried thyme) | |
| 1.5 cups | 360 ml | Belgian ale, such as Chimay or Ommegang |
| 0.5 cup | 120 ml | chicken stock |
| 0.5 teaspoon | 2.5 ml | salt |
| 0.5 teaspoon | 2.5 ml | freshly ground black pepper |
| 1 pc | celery root, peeled and diced | |
| 2 teaspoons | 10 ml | whole grained mustard |
| 2 teaspoons | 10 ml | brown sugar |
| 1 tablespoon | 15 ml | chopped fresh parsley |
Instructions
- Sprinkle the rabbit pieces with salt: Place the rabbit pieces on a platter, sprinkle both sides with kosher salt. Let sit for 30 minutes to an hour.
- Dredge the rabbit with flour, brown in butter: Place the flour on a plate. Dredge the rabbit pieces in flour. Heat the oil and butter in a large Dutch oven on medium heat (large enough to fit the 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. Remove to a plate.
- Brown the onions, add garlic and thyme: Add the sliced onions to the pot, and cook, stirring occasionally, until lightly brown, scraping up the browned rabbit bits from the bottom of the pot. Add the garlic cloves and thyme, cook until the onions are soft and the garlic quite fragrant.
- Add ale, then stock, salt, pepper: Increase the heat to high and add the Belgian ale. Let it simmer for a minute or two, then add the stock. Add a half teaspoon of salt and the freshly ground black pepper.
- Add celery root, rabbit, then simmer: Place the diced celery root over the onions in a single layer. Place the browned rabbit pieces over the celery root. Bring to a simmer. Cover and reduce the heat to maintain a very low simmer. Cook for 45 minutes, or until the rabbit is just cooked through and tender.
- Reduce the sauce: Remove the 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 if needed.
- Return the meat to the sauce in the 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 the meat to the pot. Add the serving pieces to the pot. Cover and let rewarm for a minute.
- Serve: Sprinkle with chopped parsley to serve. Serve with crusty bread, egg noodles, or rice pilaf, along with some Belgian ale.