Rabbit with Chimay Rouge

Preparation

Clean the shallots and slice them thinly. Brown the rabbit pieces in melted butter ('hazelnut butter').

Add salt and pepper. Add the shallots and the bouquet garni.

Wet with the beer and arrange the slices of gingerbread covered with mustard on the pieces of rabbit. Cook on low heat and cover. Let sweat for thirty minutes.

Remove the lid, add the diced carrots and turnips and cover again. Let sweat for another 30 minutes.

For 4 people

  • 4 large shallots
  • 1 rabbit cut into pieces
  • 50 g of butter
  • pepper and salt
  • 1 bouquet garni (thyme, bay leaves and parsley)
  • 1 l of Chimay Rouge
  • 2 slices of gingerbread
  • 50 g of sweet mustard
  • 200 g diced carrots
  • 200 g of diced turnips

Lapin à la Chimay Rouge

Cooked with

Chimay Rouge