Rabbit Stew with Blanche de Chambly


Serves 4
Prep time: 25 minutes
Cook time: 2 hours



- 1 tsp. salt and pepper (or to taste)

- 1/2 cup all-purpose flour

- 2 lb. rabbit cut into pieces

- 3 tbsp. butter or oil

- 1 slice smoked pork cut into strips (optional)

- 1 onion, quartered

- 1 stick or celery, coarsely chopped

- 2 carrots, peeled and cut into rounds

- 1 small (12 oz.) bottle Blanche de Chambly beer

- 1 cup fat-skimmed chicken bouillon

- 1 bay leaf

- 3 sprigs fresh oregano or thyme

- Additional salt and pepper to taste



Flour and season the rabbit pieces. Heat oil or butter over high heat in an ovenproof pot or Dutch oven and sear rabbit pieces, browning evenly on all sides. Remove meat and set aside. Reduce heat and gently brown the smoked pork, onion, celery, and carrots, then add beer and chicken bouillon. Add rabbit pieces, bay leaf, and oregano or thyme and season to taste. Bring to a boil, cover, and simmer gently for 1½ to 2 hours.


Recipe : Fourquet Fourchette Restaurant, fourquet-fourchette.com.