• 2 large rabbit thighs
• 1 tbsp. of Dijon mustard
• 341 ml of Blanche de Chambly
• 8 preserved garlic cloves
• 2 Spanish onions, roughly chopped
• 4 cloves
• Sea salt and freshly ground black pepper
• 1 pinch of coriander seeds
• 1 pinch of mustard seeds
• 1 carrot, sliced
• 1 stick of celery, chopped
• ½ a bunch of fresh coriander, chopped
• 1 L of chicken stock
• To prepare the marinade, combine the Dijon mustard, garlic cloves, beer, mustard seeds, coriander seeds, fresh coriander and a pinch of salt and pepper in a food processor. Blitz in quick pulses to avoid damaging the ingredients.
• Pour the marinade in a bowl and add the rabbit thighs, coating them in the mixture. Place the bowl in the refrigerator for at least 24 hours.
• Grill the thighs enough to sear the meat (and add a little BBQ flavour). Place the thighs in an ovenproof container along with half the marinade, the carrot, celery, onions cloves and chicken stock. Bake at 180°C (350°F) for 2 hours.
• Once cooked, carefully remove the thighs from the dish. Pass the sauce through a sieve to make sure it’s smooth, then pour it into a saucepan and reduce to half to thicken and concentrate the flavours. Season with salt and pepper to taste and serve.