Rabbit with maroilles cheese

By Pépée La Marmite pour Lapin de France

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Rabbit stew

Rabbit with Pastis Liqueur

Ingredients

Marinade:
Generous 2 cups of amber beer
3 tbsp honey
2 sprigs rosemary
freshly ground pepper
One clove of crushed garlic
4 legs of rabbits
12 oz Maroilles Cheese*
4 shallots
2 tablespoons flour, salt, pepper
scant 1 cup amber beer Regional
butter, oil
*Maroilles cheese is a strong french cheese. You can substitute with Reblochon, Limburger, or any other strong soft cheese.

Details

Servings 4
Level of difficulty Easy
Preparation time 15mins
Cooking time 50mins
Cost Budget Friendly

Preparation

Step 1

The day before for 3 hours minimum, marinate the rabbit legs in beer, honey, rosemary, sage or thyme and pepper.

Step 2

Drain, dry and lightly flour. Sauté in a pan in the butter and oil on two sides. Add the shallots cut in lengthwise, pour in the marinade, leaving a high heat so the alcohol evaporates, then simmer 15 to 20 minutes per side (if necessary extended with a little warm water. ).

Step 3

Remove the rabbit legs, keep warm, add the Maroilles cut into strips, to the filtered sauce. Simmer 10 min by mixing with a wooden spoon. Serve on a warm serving dish the rabbits thighs with Maroilles Beer Cream sauce. Serve hot.