Braised rabbit with Noire de Chambly beer - Le Coup de Grâce

Braised rabbit with Noire de Chambly beer

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!


  • 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


  • 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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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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