No ImageRabbit Braised in Belgian Ale

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  1. John Kahler

    Chimay was a nice touch! A must do recipe for rabbit chef

    xxxxxyyyyy

  2. Mellisawilson

    I can’t believe it! I can barely cook toast, but this recipe turned out perfect. My finicky husband and my 4 1/2 year-old both asked for seconds . Win! Will definitely do this one again. Super happy! thank you much

    xxxxxyyyyy

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  3. JoeW

    Salt early and taste constantly. Just started reading Judy Rodgers’s book, and am thoroughly enjoying it. Wish I’d met her.

    Anyway, made this recipe as written and it was great. Used Chimay Grande Réserve and quickly drank the remainder of the bottle. Cuts down on greenhouse gases, you know. I’m very conscientious that way.

    If, at the end, you wind up as I did, with many of the celery root cubes being woody, putting the sauce through a potato ricer will rescue it. Consistency will obviously be altered, but it’s better than serving straw cubes. The error was mine, for not trimming the roots down far enough, not a fault of the recipe.

    xxxxxyyyyy

  4. Mikem

    I want to try this dish with a whole rabbit split down the middle. Do you need to do it in pieces? Or can I keep the rabbit more intact? Will keeping it intact change the cooking times?

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  5. Mariya

    Hi there! I followed this recipe exactly for our New Year’s Eve dinner. It was my first time cooking rabbit and it turned out beautifully. My family loved it. We served it with a fresh salad, hot french bread, buttery green beans and crispy roasted potatoes. With the leftovers the next day I made tomato chutney, avocado and rabbit sandwiches, and my family agreed that the rabbit was even more delicious the next day. Thanks also for the helpful butchering tips, our rabbit was whole when we received it.

    xxxxxyyyyy

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