Braised rabbit with Noire de Chambly beer

  • Preparation 10 min
  • Cooking 2 h 40 min
  • Servings 4
  • Freezing I do not suggest



  • 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!