Simply Recipes: Rabbit Braised in Belgian Ale

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Rabbit Braised in Belgian Ale Oct 18th 2013, 23:18, by Elise Fall comes to Sacramento later than much of the country, but come it does. The winds blow and the leaves scatter and all one wants for dinner is a warming stew. In this recipe we are braising rabbit, over onions and celery root, in a sauce of Belgian ale and whole grain mustard. It’s a carbonnade of sorts, but with rabbit, and is perfect alongside crusty bread to sop up the sauce or over a batch of egg noodles. Continue reading "Rabbit Braised in Belgian Ale" » Media files: braised-rabbit-belgian-ale-horiz-300x200.jpg

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