Entree: Belgium – Wallonia – Lapin à la Gueuze (Rabbit braised in traditional Belgian Gueuze beer with aromatic vegetables and mustard)

Serving Size: 4

Approximate Time

Prep 30 min

Cook 1 hr 15 min

Total 1 hr 45 min

Ingredients

- 1 whole rabbit, cut into 8 pieces, approx. 3 lb (1.36 kg)
- 4 oz (115 g) smoked bacon or lardons, diced
- 2 tbsp (30 ml) unsalted butter
- 2 tbsp (30 ml) olive oil
- 1/4 cup (30 g) all-purpose flour, for dredging
- 1 large onion, thinly sliced
- 2 carrots, peeled and sliced
- 2 celery stalks, sliced
- 3 garlic cloves, crushed
- 1 1/2 cups (360 ml) Gueuze (Belgian lambic beer)
- 1 cup (240 ml) chicken stock
- 2 tbsp (30 ml) Dijon mustard
- 1 tbsp (15 ml) red wine vinegar
- 1 bouquet garni (sprig thyme, bay leaf, parsley stem)
- 8 oz (225 g) button or cremini mushrooms, halved
- Salt to taste
- Freshly ground black pepper to taste
- 2 tbsp (8 g) chopped fresh parsley for garnish

Instructions

1. Pat the rabbit pieces dry, season with salt and pepper, then lightly dredge in the flour, shaking off excess.
2. In a large heavy-bottomed Dutch oven over medium heat, render the diced bacon until crisp; remove with a slotted spoon and set aside, leaving the fat.
3. Add butter and olive oil to the pot. Brown the rabbit pieces in batches until golden on all sides, about 6–8 minutes per batch—transfer browned pieces to a plate.
4. Add the sliced onion, carrots, and celery to the pot and sauté until softened, about 6 minutes. Add the crushed garlic and cook 1 minute more.
5. Return the rabbit and reserved bacon to the pot. Pour in the Gueuze and bring to a simmer, scraping up browned bits from the bottom. Reduce by half, about 5–7 minutes.
6. Add the chicken stock, Dijon mustard, red wine vinegar, and the bouquet garni. Bring to a gentle simmer, cover, and braise on low heat for 50–60 minutes, or until the rabbit is tender.
7. In the last 10 minutes of cooking, add the mushrooms and continue to cook uncovered to allow the sauce to thicken slightly. Adjust seasoning with salt and pepper.
8. Remove the bouquet garni, transfer to a serving platter, sprinkle with chopped parsley, and serve hot with mashed potatoes, spaetzle, or crusty bread.