Entree: Belgium – Lapin à la Bière (Rabbit braised in beer)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 1 hr

Total 1 hr 15 min

Ingredients

- 1 whole rabbit, about 2.5 lb (1.1 kg) dressed, cut into 8 pieces
- Salt and freshly ground black pepper
- 2 tbsp (30 ml) olive oil
- 4 tbsp (60 g) unsalted butter
- 1 medium onion, sliced
- 2 cloves garlic, crushed
- 12 fl oz (355 ml) dark Belgian beer or brown ale
- 1 cup (240 ml) chicken stock
- 2 tbsp (30 ml) Dijon mustard
- 1 tbsp (15 ml) brown sugar or Belgian brown sugar
- 2 bay leaves
- 2 sprigs fresh thyme
- 2 tbsp (30 ml) chopped fresh parsley, for garnish

Instructions

1. Season rabbit pieces with salt and pepper. In a large Dutch oven, heat olive oil and half the butter over medium-high heat; brown rabbit pieces in batches and transfer to a plate.
2. Reduce heat to medium, add remaining butter, sauté onion until soft, add garlic and cook 30 seconds.
3. Pour in beer and chicken stock, scraping up browned bits; whisk in Dijon mustard and brown sugar, then add bay leaves and thyme.
4. Return rabbit to the pot, bring to a gentle simmer, cover and braise for 45–60 minutes until very tender.
5. Remove rabbit to a platter, discard bay leaves and thyme stems, simmer sauce uncovered to reduce and thicken if necessary, adjust seasoning, return rabbit to warm through, garnish with parsley, and serve.