Rabbit Braised in Gueuze
We adapted this recipe from one used at 3 Fonteinen in Beersel, Belgium.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.saveur.com.
Cooking tools:
- Fine-mesh sieve
- Pot
- Oven
- Stove
- Chef's knife
- Cutting board
- Measuring spoon
- Wooden spoon
- Mixing bowl
- Plate
- Refrigerator
Ingredients
- 4 tbsp. butter, softened
- 1 (3 1/2–4-lb.) rabbit, cut into 8 pieces, with liver finely chopped
- Salt
- freshly ground black pepper
- 1 small yellow onion, peeled and chopped
- 2 branches fresh thyme
- 1 bay leaf
- 3 Tbsp. sugar, preferably turbinado
- 2 (750 ml) bottles of Lindemans Cuvée René or other gueuze
- 2 Tbsp. flour
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