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
Yield: 4
Cuisine: Québécoise
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 2 h 40 min
Servings 4
Freezing I do not suggest

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Ingredients
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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!

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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

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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!

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*Pairings are suggestions. If you can't find the exact product, substitute for the same type of beer or varietal blend from the same region. Feel free to ask a consultant for help!

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