Braised Rabbit with Mushrooms and Celery Root | Saveur

Ingredients

• 3 slices bacon, roughly chopped
• 1 (3-lb.) rabbit, cut into 5 pieces (see "Cutting a Whole Rabbit")
• Kosher salt and freshly ground black pepper, to taste
• 1⁄2 cup flour
• 3 tbsp. olive oil
• 7 oz. oyster mushrooms, trimmed
• 4 cloves garlic, roughly chopped
• 2 small yellow onions, peeled and quartered
• 2 stalks celery, cut into 1" pieces
• 1 medium carrot, cut into 1" pieces
• 1 bay leaf
• 3 1⁄2 tbsp. tomato paste
• 1 cup chicken stock
• 1 cup lager-style beer
• 1⁄2 medium celery root (about 3/4–1 lb.), peeled and cut into 1" pieces
• 2 tbsp. chopped parsley, for garnish
• Corn on the cob, for serving (optional)