My maternal grandmother was Chti and regularly prepared specialties from the North of France, but also from Belgium.
Rabbit in beer was one of his classic recipes, along with that of rabbit with prunes.
Rabbit meat is considered white meat. It is rich in proteins, low in lipids and cholesterol, and provides interesting contributions in minerals such as iron, zinc and phosphorus.
For this casserole recipe, I chose a free-range rabbit raised on the neighboring farm, and a brown beer with cocoa flavors.
1 - Ingrédients pour 4 personnes :
1 farm rabbit
50 cl dark beer
1 onion
1 sprig of thyme, 1 bay leaf
1 box of mushrooms
4 potatoes
50cl water
1 C. oil soup
50g butter
a few sprigs of cilantro
Salt and pepper
2 tbsp. tablespoon powdered chicken stock
2 - Préparation :
Cut the rabbit into pieces. Reserve the liver.
Peel and dice the onion.
Melt the butter in the tablespoon of oil, then brown the diced onion.
Add the rabbit pieces and brown them on all sides. Deglaze with the beer.
Add the thyme and bay leaf, mushrooms, salt and pepper, and cover with water.
Let simmer gently for an hour in a preheated oven at 180°C.
Peel the potatoes, add them to the pan, then cook for another 35 minutes.
Thicken the sauce with the chicken stock.
Before serving, sprinkle with a few sprigs of fresh cilantro.
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