Braised Rabbit in Belgian Beer

🧂 Ingredients

• 1 pc rabbit

  1.2 to 1.4 kg
• 2 tbsp olive oil
• 1 tbsp butter
• 200 gr sliced onions
• 30 gr quartered shallots
• 4-6 pcs crushed garlic cloves
• 1 pc bouquet garni
• 1 pc bottle Belgium brown beer
• 350 ml aromatic stock
• 1 tbsp Dijon mustard
• 1 slice white bread

Instructions

• 1 Cut the rabbit in 8 to 10 pieces. Season with salt and ground pepper.
• 2 Heat the oil and butter in a heavy cooking pot or a cocotte over a medium heat
  and sauté on all sides for 3-4 minutes. When the rabbit is nicely brown,
  transfer it to a tray.
• 3 Add the onions, shallots and garlic to the cocotte and cook until translucent.
• 4 Return the rabbit to the cocotte, add the bouquet garni, the Belgian beer, stock
  and add water to cover the meat.
• 5 Spread the Dijon mustard on the bread and place it on the meat.
• 6 Simmer the rabbit for 45 to 60 minutes until soft and tender. Gently stir the
  meat regularly and make sure there is enough liquid at all times.

Nutrition Info