Rabbit braised in beer

Name: Rabbit braised in beer
Prep time: 25 min
Total time: 25 min
Yield: 4 people
Cuisine: Belgian
Ingredients: 1.2 kg Rabbit pieces; 3 Onions, sliced; 500 ml Dark beer; 1 tbsp Mustard; 250 ml Chicken stock; 1 tsp Thyme; 1 Bay leaf; 150 g Prunes, optional; 30 g Butter; to taste Salt and pepper

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Tender rabbit gently braised in dark beer with mustard and herbs: a deep, old-school bistro dish with serious Sunday appeal.

Serves: 4 people

Preparation time: 25 min

Ingredients

Rabbit pieces – 1.2 kg
Onions, sliced – 3
Dark beer – 500 ml
Mustard – 1 tbsp
Chicken stock – 250 ml
Thyme – 1 tsp
Bay leaf – 1
Prunes, optional – 150 g
Butter – 30 g
Salt and pepper – to taste

Method

Brown the rabbit in butter. Add the onions and cook until soft, then add beer, mustard, stock, thyme and bay. Cover and braise gently until the rabbit is tender. Add prunes near the end if using. Reduce the sauce until shiny and serve with bread, fries or croquettes.