Belgian Style Rabbit
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Belgian Style Rabbit

Belgian Style Rabbit

Rabbit is sauteed, then braised in a sauce using ale, chicken broth, onions and mushrooms. Ale adds a rich, nutty flavor to braised meats.

Servings: 20 servings (1 serving = 8 oz portion)
INGREDIENT
WEIGHT
MEASURE
Olive oil
2 oz
1/4 cup
Rabbit legs, skinless, bone in (6 oz each)
7 lb 8.00 oz
20 each
Yellow onions, diced
2 lb
5 3/4 cups
White mushrooms, fresh, sliced
2 lb
12 3/4 cups
Gold Medal™ All-Purpose Flour (12610)
6.50 oz
1 1/2 cups
Leffe™ Dark Belgian Ale Beer*
4 lb
8 cups
Tomato paste, canned
10 oz
18 Tbsp
Chicken stock
1 lb 4.00 oz
2 1/2 cups
Golden raisins
9 oz
1 3/4 cups
Nutmeg, ground
1 tsp
Sugar, fine, granulated
1 Tbsp
Kosher salt
1 Tbsp
Black pepper
2 tsp
Assembly
  1. Heat olive oil in a large sauté pan over medium high heat and sauté rabbit legs in batches until golden brown on all sides.
  2. Transfer rabbit to two full-size 2-inch deep steam table pans.
  3. Sauté onions and mushrooms in the same pan used to cook rabbit, over medium heat.
  4. Cover pan for the first 5 minutes to allow vegetables to sweat, then remove cover and sauté vegetables until tender.
  5. Add flour to pan and cook, stirring occasionally, until light brown in color, creating a light roux.
  6. Add Belgian ale and tomato paste to roux. Stir to combine.
  7. Simmer, reduce head to low and continue cooking for approx. 20 minutes or until liquid is reduced by half.
  8. Add chicken stock, raisins, nutmeg, sugar, salt and pepper to Belgian ale sauce and stir to combine.
  9. Pour Belgian ale sauce over rabbit, cover hotel pans with foil.
  10. Bake as directed below, turning rabbit legs over to evenly coat with sauce halfway through baking time (rabbit will be very tender and falling off the bone when completely cooked).
BAKE:
TEMP
TIME
Convection Oven*
275°F
120-135 minutes
Standard Oven
325°F
130-145 minutes
*Rotate pans baked in convection oven one-half turn (180°) after 60 minutes of baking.
Finishing
  1. Remove pans from oven and transfer rabbit to large platter. Hold warm until serving.
  2. Transfer sauce to large saucepan and cook over medium heat, stirring occasionally, until sauce is thick enough to coat the back of a spoon, approx. 30 minutes.
  3. Place 1 rabbit leg on each plate and drizzle with 2 oz Belgian ale sauce. Serve immediately.

  • * If Leffe Dark Belgian Ale is not available, any dark Belgian ale can be used.
  • Tip: Serve rabbit with baked potatoes and vegetable of your choice to complete your meal.
  • Check out our recipe for Belgian Style Rabbit. A delicious recipe featuring only the best products from General Mills Convenience and Foodservice.
View Recipe Instructions

Nutrition Information

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Serving Size:
8 oz portion
Calories
380
Calories from Fat
110
% Daily Value
Total Fat
13g
20%
Saturated Fat
3 1/2g
17%
Trans Fat
0g
Cholesterol
95mg
32%
Sodium
460mg
19%
Total Carbohydrate
27g
9%
Dietary Fiber
2g
10%
Sugars
13g
Protein
38g
Vitamin A
4%
4%
Vitamin C
8%
8%
Calcium
4%
4%
Iron
25%
25%
Exchanges:
0 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 5 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet. Nutrition values are calculated using the weights of ingredients.

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