Braised rabbit with Noire de Chambly beer

Name: Braised rabbit with Noire de Chambly beer
Prep time: 10 min
Cook time: 2 h 40 min
Ingredients: 1 rabbit of 1.2kg, cut in 6 pieces; Olive oil; 2 cups leek white part, sliced; 2 cups turnip, cut in big cubes; 2 cups mini potato, cut in half; 2 cups Nantes carrot, cut in big piece; 1 teaspoon dried parsley; 1 teaspoon dried Provences herbs; 1/4 cup white wine; 1 cup chicken broth; 1x750ml Noire de Chambly beer from Unibroue; Fresh parsley for decoration, coarsely chopped

Preparation :10 min Cooking :2h40 min

Difficulty :medium

Servings :4

This braised rabbit with Noire de Chambly beer is the perfect meal when you just finished picking up your leaves on a cold fall day. A meal that is comforting, simple and so tasty!

Ingredients

1 rabbit of 1.2kg, cut in 6 pieces
Olive oil
2 cups leek white part, sliced
2 cups turnip, cut in big cubes
2 cups mini potato, cut in half
2 cups Nantes carrot, cut in big piece
1 teaspoon dried parsley
1 teaspoon dried Provences herbs
1/4 cup white wine
1 cup chicken broth
1x750ml Noire de Chambly beer from Unibroue
Fresh parsley for decoration, coarsely chopped

Preparation

Preheat the oven at 350°F.
In a big ”oven friendly” sauce pan or dutch oven, heat a good drizzle of olive oil at medium temp. Sear the rabbit on all sides for about 5 minutes. Season with salt and pepper. Stir often.
Add the leaks along with the spices then cook for another 2 minutes while stirring often. Deglaze with the white wine and scrape all those flavors in the bottom!
Add the vegetables and pour the broth on top. Add the Noire de Chambly beer until liquid covers 3/4. ( Drink the rest! )
Put in oven and cook covered for 2h30.
Serve hot and pour some juice on top! Garnish with fresh parsley and eat with a fresh bread baguette!

COOK MODE

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Our wine stewards suggest

+- 15$ Trapiche Fût de Chêne Réserve Pinot Noir

An argentinian pinot with accents of ripe cherries, torrefaction and sweet spices.

+- 30$ Château de Nages Cuvée Joseph Torrès 2011

In a more rustic style, this wine elaborated from syrah is particularly seducing with it's pepper, olive and violet perfumes.

Noire à l'Avoine, La Chouape

This beer with aromas of espresso and toasted nuts will bring a taste of roasting to the dish. The oat in the beer gives it a creamy feeling close to the melting texture of vegetables and meat long braised.

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