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Braised Rabbit in Beer and Mustard Sauce

PREP TIME : 15 min
CHILLING TIME : 60 min
READY IN : 1 h 15
MAKES : 4

Ingredients

  • 1 Canabec whole rabbit

MARINADE:

  • 2 cups (500 ml) beer of your choice
  • 1/4 cup (60 ml) Dijon mustard
  • 3 fresh sage leaves

COOKING:

  • 2 (300 g) onions, finely chopped
  • 2 (200 g) carrots, sliced
  • 1 stalk (100 g) celery, coarsely chopped
  • 1 leek leaf, washed
  • 2 sprigs fresh thyme
  • 2 bay leaves
  • 1 Tbsp (15 ml) whole peppercorns
  • 1 garlic clove
  • 3 Tbsp (45 g) Canabec fine duck fat

SAUCE:

  • 1 1/2 cups (350 ml) Canabec veal stock
  • 3 Tbsp (45 ml) cornstarch
  • 1/4 cup (60 ml) cold water
  • 2 Tbsp (30 ml) old-style or Pommery meaux mustard

Instructions

  1. Mix the beer and mustard. Add sage leaves and coat the rabbit with the mixture. Marinate for 1 hour.
  2. Preheat the oven to 400°F (200°C).
  3. Sauté the onions, carrots and celery in a bit of duck fat to lightly brown, then place in a large ovenproof dish.
  4. Remove the rabbit from the marinade (reserve for later) and sear in the duck fat in a non-stick pan. Salt & place on top of the browned vegetables.
  5. Heat the marinade, reduce by half and add the veal stock. Pour the entire contents over the rabbit.
  6. Wrap the thyme, bay leaf, pepper and garlic in the leek leaf. Tie closed and place in the dish.
  7. Cover and bake in the oven at 375°F (190°C) for 30 minutes.
  8. Remove the lid and turn the rabbit over. Bake for another 30 to 40 minutes.
  9. When cooked, place the rabbit on a serving dish. Reserve the cooking juices.
  10. Add the Pommery meaux mustard to the cooking juices and mix well.
  11. Dissolve the cornstarch in a bit of cold water and whisk into the sauce. Bring to a boil, reduce the heat and simmer for 2 minutes.
  12. Pour the sauce over the rabbit and serve.
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