Braised Rabbit In Beer (Québec Lapin Braisé à la Bière)

Most Québec recipes are simple to prepare and contain only a few ingredients and this braised rabbit is no exception. Rabbit, browned in butter, braised with pale ale, lots of green onions, sweetened with maple syrup.

4 rabbit legs
¼ cup butter (55 g)
10 green onions, chopped
1 (12 oz) bottle pale ale (341 mL)
1 (10 oz) can condensed chicken broth (284 mL)
2 Tbsp. pure maple syrup (30 mL)

In a large skillet or pot over medium heat, brown the rabbit legs in the butter. Add the green onions and mix thoroughly.

Add the beer, broth and maple syrup. Bring to a boil. Cover and simmer over medium heat for 1 hour 30 minutes or until the meat is fork tender. Season with salt and pepper.

Serve with roasted Jerusalem artichokes or fresh pasta.