Entree: Belgium – Brussels – Lapin à la Gueuze (Rabbit braised in Gueuze lambic beer with onions, bacon, and herbs)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 1 hr 10 min

Total 1 hr 30 min

Ingredients

- 1 whole rabbit, cut into 8 pieces, approx. 2.5 lb (1.1 kg)
- 4 oz (115 g) bacon lardons or diced smoked bacon
- 2 tbsp (30 ml) vegetable oil
- 2 tbsp (28 g) unsalted butter
- 1/4 cup (30 g) all-purpose flour for dusting
- Salt to taste
- Freshly ground black pepper to taste
- 2 cups (480 ml) Gueuze lambic beer
- 1 cup (240 ml) chicken stock
- 12 pearl onions, peeled
- 2 medium carrots, sliced 1/2 in (about 1 cup / 130 g)
- 3 cloves garlic, minced (about 9 g)
- 1 tbsp (15 ml) whole-grain mustard
- 1 bouquet garni (2 sprigs thyme, 1 bay leaf, 1 sprig parsley)
- 2 tbsp (30 ml) chopped flat-leaf parsley for garnish
- 2 tbsp (30 g) cold butter, cubed (to finish sauce)

Instructions

1. Pat the rabbit pieces dry and season lightly with salt and pepper, then dust evenly with the 1/4 cup (30 g) flour, shaking off excess.
2. In a large Dutch oven or heavy pot, heat the vegetable oil and 2 tbsp (28 g) butter over medium-high heat until shimmering. Brown the rabbit pieces in batches until golden on all sides, about 4–5 minutes per side. Transfer browned rabbit to a plate.
3. Add the bacon lardons to the pot and cook until they render fat and begin to brown, about 4 minutes. Add pearl onions and sliced carrots and sauté 3–4 minutes until beginning to color. Stir in the minced garlic and cook 30 seconds.
4. Return the rabbit pieces to the pot. Pour in the 2 cups (480 ml) Gueuze and 1 cup (240 ml) chicken stock to nearly cover the meat. Add the bouquet garni and bring to a gentle simmer.
5. Reduce heat to low, cover, and braise gently for 50–60 minutes, until the rabbit is tender and easily pulls from the bone. Skim any excess fat from the surface as needed.
6. Remove rabbit and vegetables to a warm platter. Discard the bouquet garni. Bring the braising liquid to a brisk simmer and reduce slightly for 5–7 minutes to concentrate flavor.
7. Whisk in the 1 tbsp (15 ml) whole-grain mustard and finish the sauce by whisking in the 2 tbsp (30 g) cold butter, one piece at a time, until glossy. Adjust seasoning with salt and pepper.
8. Return rabbit and vegetables to the pot to warm briefly, or spoon sauce over the plated rabbit. Sprinkle with chopped parsley and serve hot with boiled potatoes, fries, or good country bread.