Valentine's Day, or lovers' day, is important in Quebec. Considered a day dedicated to love, it is celebrated by both...
Braised rabbit with sea buckthorn beer and maple syrup
INGREDIENTS :
1 whole rabbit, cut into 6 pieces Duck fat
500 ml (2 cups) leek whites, cut into rings
500 ml (2 cups) turnips, cut into large cubes
2 cups (500 ml) baby potatoes, halved
500 ml (2 cups) Nantes carrots, cut into large pieces
5ml (1 teaspoon) of dried parsley
5 ml (1 teaspoon) of dried Provencal herbs 60 ml
(1⁄4 cup) maple syrup
250 ml (1 cup) chicken broth
1 x 750 ml Agasse Surette beer
Fresh parsley, chopped to garnish
PREPERATION :
Preheat the oven to 175 ° C / 350 ° F.
In a large ovenproof pot, heat the duck fat to medium temperature. Brown the rabbit on all sides for about 5 minutes. Salt and pepper.
Add leeks and spices then cook for another 2 minutes, stirring. Deglaze with the maple syrup and scrape the bottom to get all the flavors!
Add the vegetables and then the broth on top. Then pour in the beer until there is 3⁄4 liquid. (Drink the rest!)
Place in the oven and cook, covered, for 2 hours 30 minutes.
Serve hot and pour a generous amount of juice on top. Garnish with fresh parsley. To eat with a good fresh baguette!
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