Rabbit With Gueze (Lapin À La Gueuze)

1. 1

   1. Preheat oven to 350u00b0. Melt 2 tbsp. of the butter in a medium, heavy pot over medium-high heat. Season rabbit with salt and pepper and brown well in batches, 5-8 minutes. Return rabbit and any accumulated juices to pot, add onions, thyme, bay leaf, and sugar, and cook, stirring often, until onions are soft, about 5 minutes. Add beer and bring to a boil. Cover pot, transfer to oven, and braise until rabbit is cooked through, 35-40 minutes. Remove from oven, uncover, and set aside to cool. Cover and refrigerate overnight.

2. 2

   2. Remove rabbit from pot and set aside. Boil braising liquid over high heat until reduced by half, about 30 minutes. Strain sauce through a sieve, discarding solids, and return to pot over medium heat. Work flour into the remaining 2 tbsp. butter, then stir into sauce, about 1 tsp. at a time, stirring constantly, until sauce thickens, 5-8 minutes. Return rabbit to pot, cover, and cook until warmed through. Discard bay leaf and thyme.

* Per serving · 4 servings · Values may vary.

No additional tips available.