Lapin à la BièreRabbit in Beer Sauce

Name: Lapin à la Bière (Rabbit in Beer Sauce)
Prep time: 25 min
Cook time: 2 h
Total time: 2 h 25 min
Yield: 4
Cuisine: Belgium
Ingredients: 1200 g Rabbit (cut into pieces); 250 g Onion (thinly sliced); 40 g Unsalted Butter; 500 ml Blonde Beer; 300 ml Meat Stock; 15 g Brown Sugar; 2 g Dried Thyme; 2 pcs Bay Leaf; 8 g Salt; 2 g Black Pepper; 25 g Dijon Mustard; 60 g White Bread

Rabbit slowly braised with onions, ale, herbs, and a touch of mustard for a savory sauce with gentle sweetness. The meat becomes tender and the broth cooks down into a glossy, deeply aromatic finish.

Prep

25m

Cook

Serves

Estimated

Nutrition

Per serving

751kcal

Calories

105g

Protein

21g

Fat

23g

Carbs

Estimated per serving from the base recipe. Actual nutrition may vary.

Before you start

Ingredients

Quantities update automatically when you change the serving size.

Stew

1.2kg
Rabbit (cut into pieces)
250g
Onion (thinly sliced)
40g
Unsalted Butter
500ml
Blonde Beer
300ml
Meat Stock
15g
Brown Sugar
2g
Dried Thyme
2pcs
Bay Leaf
8g
Salt
2g
Black Pepper

Thickener

25g
Dijon Mustard
60g
White Bread

Cook through it

Method

Follow each step in order. Ingredient names are highlighted as you go.

8 steps

01
Season the rabbit with the salt and black pepper.
02
Melt the unsalted butter in a heavy pot over medium-high heat and brown the rabbit well on all sides.
03
Add the onion and cook until soft and lightly caramelized.
04
Pour in the blonde beer and bring it to a boil at 100°C (212°F), scraping up the browned bits from the pot.
05
Add the meat stock, brown sugar, dried thyme, and bay leaves. Cover and simmer gently at about 90°C (195°F) until the rabbit is tender.
06
Spread the Dijon mustard over the white bread.
07
Lay the mustard-coated white bread on top of the stew for the last part of cooking so it softens into the sauce.
08
Stir the sauce smooth, remove the bay leaves, and serve the rabbit hot with the rich beer sauce.

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