Entree: Belgium – Central Culinary Region – Lapin à la Gueuze (Rabbit braised in Belgian Gueuze beer with bacon and aromatic vegetables)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 1 hr 15 min

Total 1 hr 30 min

Ingredients

- 1 whole rabbit, cut into 6–8 pieces, approx. 2.5 lb (1.1 kg)
- 4 oz (115 g) smoked bacon lardons
- 3 tbsp (45 g) unsalted butter
- 2 tbsp (30 ml) olive oil
- 2 medium onions, sliced, approx. 8 oz (225 g)
- 2 carrots, sliced, approx. 6 oz (170 g)
- 3 cloves garlic, minced
- 2 tbsp (16 g) all-purpose flour
- 12 fl oz (355 ml) Gueuze lambic beer
- 1 cup (240 ml) chicken stock
- 1 tbsp (15 g) Dijon mustard
- 3 sprigs fresh thyme
- 2 bay leaves
- Salt and freshly ground black pepper to taste
- 2 tbsp (8 g) chopped fresh parsley for garnish

Instructions

1. Pat the rabbit pieces dry and season with salt and pepper. In a large heavy-bottomed Dutch oven, heat 1 tbsp (15 ml) olive oil over medium-high heat and brown the rabbit pieces in batches until golden on all sides, about 3–4 minutes per side; transfer to a plate.
2. Add the bacon lardons to the pot and cook until browned and fat rendered, about 4 minutes. Remove most of the bacon and leave 1 tbsp (15 ml) fat in the pot.
3. Add remaining 1 tbsp (15 ml) olive oil and 2 tbsp (30 g) butter. Sauté the onions and carrots until softened and starting to color, about 6–8 minutes. Add the garlic and cook 1 minute more.
4. Sprinkle the flour over the vegetables and stir for 1–2 minutes to cook the raw flour taste. Gradually pour in the Gueuze, scraping up any browned bits, then add the chicken stock and Dijon mustard; stir to combine.
5. Return the rabbit and bacon to the pot. Add thyme sprigs and bay leaves. Bring to a gentle simmer, cover, and cook over low heat until the rabbit is tender, about 45–60 minutes (or place in a 325°F / 160°C oven for 40–50 minutes).
6. Remove rabbit to a serving dish and simmer the sauce uncovered for 5–10 minutes to thicken and concentrate flavors. Adjust seasoning with salt and pepper, discard thyme stems and bay leaves, and return sauce over the rabbit.
7. Stir in remaining 1 tbsp (15 g) butter off the heat for sheen, sprinkle with chopped parsley, and serve hot with potatoes, fries, or crusty bread.