Liège-style rabbit
Average
1h 50
Ingredients
4 p.
- 1 jointed rabbit
- 2 onions
- 33 cl Belgian dark ale
- 3 tbsp syrup, Liège
- 2 tbsp apple cider vinegar
- 100 g pitted prunes
- 2 tbsp sultanas
- 2 tbsp wheat flour
- 30 g butter
Recipe
1h 50
Preparation:
20 mins
|
Cooking:
1 hr 30
|
Marinating:
1
Season and flour the pieces of rabbit. Brown them in hot butter on all sides, then set them aside. This browning adds flavour and a nice colour to the sauce.
2
Fry the sliced onions in the casserole dish. Deglaze with the vinegar, then pour in the dark beer and the Sirop de Liège. Scrape the bottom well to release the cooking juices.
3
Put the rabbit back in the sauce, add the prunes and raisins. Cover and simmer on a low heat for 1 hour 15 minutes, turning the pieces regularly.
4
Check that it's cooked through: the flesh should come away easily. If the sauce is too runny, let it reduce uncovered for a few minutes. Serve with croquettes or bread.
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