Lapin à la Tournaisienne

Ingredients

• 2 pounds (900g) rabbit meat, cut into pieces 2 pounds (900g) rabbit meat, cut into pieces
• 2 tablespoons all-purpose flour 2 tablespoons all-purpose flour
• 4 tablespoons unsalted butter 4 tablespoons unsalted butter
• 1 onion, finely chopped 1 onion, finely chopped
• 2 carrots, peeled and sliced 2 carrots, peeled and sliced
• 2 celery stalks, sliced 2 celery stalks, sliced
• 4 cloves garlic, minced 4 cloves garlic, minced
• 1 cup (240ml) Belgian beer 1 cup (240ml) Belgian beer
• 2 cups (480ml) chicken broth 2 cups (480ml) chicken broth
• 2 bay leaves 2 bay leaves
• 1 sprig thyme 1 sprig thyme
• Salt and pepper, to taste Salt and pepper, to taste

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 18g, 8g
• Carbohydrates (total, sugars): 10g, 3g
• Protein: 40g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a large bowl, season the rabbit pieces with salt and pepper. Dust them with flour, shaking off any excess.
2. 2.
   In a Dutch oven or large pot, melt the butter over medium heat. Add the rabbit pieces and cook until browned on all sides. Remove the rabbit from the pot and set aside.
3. 3.
   In the same pot, add the chopped onion, carrots, celery, and minced garlic. Sauté until the vegetables are softened.
4. 4.
   Return the rabbit to the pot and pour in the Belgian beer and chicken broth. Add the bay leaves and thyme sprig. Bring the mixture to a boil, then reduce the heat to low and cover the pot.
5. 5.
   Simmer the stew for about 1.5 to 2 hours, or until the rabbit is tender and the flavors have melded together. Stir occasionally and adjust the seasoning with salt and pepper if needed.
6. 6.
   Remove the bay leaves and thyme sprig before serving. Ladle the Lapin à la Tournaisienne into bowls and garnish with fresh herbs, if desired.

Treat your ingredients with care...

• Rabbit meat — Ensure that the rabbit meat is fresh and properly cleaned before cooking. If rabbit is not available, you can substitute it with chicken or pork.
• Belgian beer — Choose a flavorful Belgian beer, such as a Belgian ale or a Trappist beer, to enhance the taste of the stew.
• Thyme — Use fresh thyme sprigs for the best flavor. If fresh thyme is not available, you can substitute it with dried thyme, but reduce the amount by half.

Tips & Tricks

• For a richer flavor, marinate the rabbit meat in the Belgian beer for a few hours before cooking.
• Serve the Lapin à la Tournaisienne with a side of crispy Belgian fries for a traditional Belgian meal.
• If you prefer a thicker stew, you can mix a tablespoon of cornstarch with water and add it to the stew during the last few minutes of cooking.
• Garnish the stew with fresh parsley or chives for a pop of color and added freshness.
• Leftovers can be stored in the refrigerator for up to 3 days and taste even better the next day as the flavors continue to develop.

Serving advice

Serve the Lapin à la Tournaisienne in deep bowls, allowing the savory stew to take center stage. Accompany it with crusty bread or boiled potatoes to soak up the delicious broth.

Presentation advice

To enhance the presentation, sprinkle some fresh herbs, such as parsley or thyme, on top of the stew. Serve it with a side of steamed vegetables or a crisp green salad for a balanced and visually appealing meal.