Lapin à la Gueuze

Savor the rich flavors of Belgium with this Lapin à la Gueuze, where tender rabbit simmers in a fragrant blend of Gueuze beer, garlic, and herbs. Ideal for a cozy weekend dinner that impresses family and friends.

• 1 whole rabbit, cut into pieces
• 2 cups Gueuze beer
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 1 teaspoon thyme, dried
• 1 teaspoon bay leaves
• to taste salt and pepper

Method

1. 1

   In a large bowl, combine the rabbit pieces with salt, pepper, thyme, and bay leaves. Let marinate for at least 30 minutes.

2. 2

   In a deep pot, heat olive oil over medium heat. Add the chopped onion and garlic, sautéing until translucent.

3. 3

   Add the marinated rabbit pieces to the pot, browning them on all sides for about 10 minutes.

4. 4

   Pour the Gueuze beer over the rabbit, bring to a simmer, then cover and cook on low heat for about 1.5 hours until the rabbit is tender.

5. 5

   Check occasionally, and if the sauce reduces too much, add a bit of water or more Gueuze.

6. 6

   Once cooked, remove the rabbit from the pot and let it rest for a few minutes before serving.

7. 7

   Serve the rabbit with the sauce spooned over it. It pairs well with crusty bread or potatoes.