Lapin À La Gueuze – Rabbit in Beer Sauce

Divide the rabbit into 8 portion pieces, pour 750 ml of beer over it. To do this, bring up an appropriately sized saucepan so that the rabbit is covered. Peel the onions and cut them into small slices. Add the bay leaves, thyme, a little freshly grated nutmeg, peppercorns and cloves and marinate for about 12 hours. After that, remove the meat from the marinade, dab it properly, season with pepper and salt and dust lightly with flour. Remove the cloves from the marinade and do not use them further. Heat the oil and butter, first steam the onions from the marinade in it, then remove them. Then gradually brown the rabbit parts in the fat until golden brown. Return everything to the pot, ditto the onions. Pour 500 ml of the marinade over them and cook for 1 1/2 hours. Soak the dried plums in tap water for about 1/2 hour and add them to the rabbit for the last half hour without the liquid. For the last half hour stew the rabbit in an open saucepan. At the end, thicken the sauce with a little bit of cornstarch. Serve with boiled potatoes.

Our tip: Use fresh thyme for an aromatic flavor note!

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