Rabbit Braised in Belgian Ale

1 Sprinkle bunny items with salt: Place bunny items on a plate, spray both sides with kosher salt. Let sit for 30 mins to a hr.

2 Dredge rabbit with flour, brownish in butter: Place flour on plate. Dredge rabbit pieces in flour.

Heat oil and also butter in a huge Dutch oven on tool warm (large sufficient to fit rabbit items in a single layer). As soon as the butter is thawed and also foamy, add the rabbit pieces in a single layer to the pot.

Brown on one side without stirring for 5 to 6 minutes. Turn the items over and also brownish on the various other side. Eliminate to a plate.

3 Brown the onions, add garlic and also thyme: Add the chopped onions to the pot, as well as chef, stirring occasionally, until gently brown, scratching up as well as browned bunny bits from all-time low of the pot. Add garlic cloves and also thyme, cook up until onions are soft as well as the garlic rather fragrant.

4 Add ale, after that stock, salt, pepper: Increase the warm to high and also include the Belgian ale. Let it simmer momentarily or more, after that include the stock. Include a half teaspoon of salt as well as the fresh ground black pepper.

5 Add celery origin, bunny, after that simmer: Place the diced celery root over the onions in a single layer. Area the browned rabbit pieces over the celery origin. Give a simmer. Cover and also lower warmth to preserve a really low simmer. Cook for 45 minutes, or until the bunny is simply cooked with and also tender.

6 Reduce sauce: Remove bunny items from the pot and maintain cozy on a platter. Increase the warm to high and also minimize the liquid by one 3rd. Then, decrease the warm to reduced, mix in the mustard as well as sugar. Taste and also include more salt and also pepper in required.

7 Return meat to sauce in pot: Slice the flap meat items of the rabbit right into strips and also return to the pot. Remove any available meat from the back as well as upper body components and return meat to the pot. Add the serving pieces to the pot. Cover and also allow rewarm for a minute.

8 Serve: Sprinkle with sliced parsley to offer. Offer with crusty bread, egg noodles, or rice pilaf, along with some Belgian ale.

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