Rabbit legs in beer sauce

Ingredients for 4 servings:

• 4 rabbit legs
• 330 ml beer, light
• 20 g butter
• 200 ml veal stock
• 1 large carrot(s), sliced
• 1 large onion(s), chopped
• 1 tbsp, heaped Dijon mustard
• 1 bay leaf
• 1 sprig(s) of thyme
• 4 juniper berries
• 100 g crème fraîche
• e.g. salt and pepper

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 2 hours; Total time approx. 2 hours 25 minutes

braised dish

Brown the rabbit legs in butter in a casserole dish. When browned all over, remove from the pot and set aside. Sauté the onion in the pot and deglaze with the beer. Return the rabbit legs to the pot. Add the carrots, mustard, bay leaf, thyme, and juniper berries, and season with salt and pepper. Simmer over low heat for 1.5 hours. Stir in the crème fraîche to thicken the sauce. In Belgium, I use a pale Trappist beer; in Germany, a pale Andechser or Weltenburger is particularly suitable.