Braised Rabbit in Belgian Beer

Braised rabbit in beer is a popular dish in Belgium. The meat of farmed rabbit is lean and tender with a delicate flavour, reminiscent of chicken meat. Wild rabbit has a particular gamey flavour and tougher meat. All in all, rabbit meat can be dry, and that’s why stewing and braising it in rich, flavourful liquids is most appropriate.

braised rabbit in belgian beer

We follow the traditional recipe of Ilse’s mom who usually pours one of the famous Belgian trappist beers into the stew, but any other dark brown beer will make your recipe tasty. If you can get Belgian beers, try it with Chimay red, Leffe brown, Kasteel beer, Rodenach, just to name a few.  


The bread with mustard adds flavour, but also works as a thickening agent for the sauce. The bread will dissolve into the sauce during the cooking time. 

To keep it traditional, the rabbit is often served with boiled potatoes and apple mash. It also pairs well with prunes and even fresh pasta will work.  

braised rabbit in belgian beer

Braised Rabbit in Belgian Beer

Rabbit is lean and tender with a delicate flavour, reminiscent of chicken meat.
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Prep Time 45 mins
Cook Time 45 mins
Total Time 1 hr 30 mins
Course Meat & Poultry
Cuisine Belgian
Servings 4 people
Calories 474 kcal

EQUIPMENT (click pictures for details)

Chef knife
Cocotte

Ingredients
 
 

Instructions
 

  • Cut the rabbit in 8 to 10 pieces. Season with salt and ground pepper.
    raw rabbit pieces
  • Heat the oil and butter in a heavy cooking pot or a cocotte over a medium heat and sauté on all sides for 3-4 minutes. When the rabbit is nicely brown, transfer it to a tray.
    searing rabbit
  • Add the onions, shallots and garlic to the cocotte and cook until translucent.
    translucent onions
  • Return the rabbit to the cocotte, add the bouquet garni, the Belgian beer, stock and add water to cover the meat.
    adding beer to rabbit stew
  • Spread the Dijon mustard on the bread and place it on the meat.
    adding mustard to rabbit stew
  • Simmer the rabbit for 45 to 60 minutes until soft and tender. Gently stir the meat regularly and make sure there is enough liquid at all times.
    braised rabbit in belgian beer

Nutrition for 1 portion

Calories: 474kcalCarbohydrates: 9gProtein: 67gFat: 17gCholesterol: 243mgSodium: 609mgFiber: 1gSugar: 3gVitamin A: 336IUVitamin C: 4mgCalcium: 69mgIron: 10mg
Keyword Braised, Dark beer, rabbit, stew
Tried this recipe?Let us know how it was! #culinaryambition

One Comment

  1. It looks so delicious. Thanks for the recipe.

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