Este prato é um clássico reconfortante, perfeito para os dias mais frios. O coelho, cozido lentamente em cerveja preta, torna-se incrivelmente tenro, enquanto o molho ganha uma profundidade de sabor rica e complexa. A adição invulgar de pão com mostarda não só engrossa o molho, mas também lhe confere um toque picante e delicioso, resultando numa refeição memorável.

Ingredientes

  • 1 Coelho (limpo e cortado em pedaços)
  • 3 Cebolas médias
  • 3 Dentes de alho
  • 2 Cenouras grandes
  • 100 g de Bacon fatiado fino
  • 3 Colheres de sopa de azeite virgem
  • Sal q.b.
  • Pimenta preta moída na ocasião q.b.
  • 4,5 dl de Cerveja Super Bock Stout
  • 4 Pães de trigo
  • Mostarda à moda antiga q.b.
  • 100 ml de Natas frescas
  • 2 Maçãs reinetas (para saltear)
  • Manteiga q.b.
  • Água e sumo de limão (para regar as maçãs)

Preparação

  1. Limpei e cortei o coelho em pedaços prontos a servir.
  2. Descasquei e cortei em dados 3 cebolas médias, 3 dentes de alho e 2 cenouras grandes.
  3. Num tacho com 1 colher de sopa de azeite virgem, fritei até ficar estaladiço 100 gramas de bacon cortado às fatias finas.
  4. Retirei o bacon, juntei mais 1 colher de sopa de azeite virgem e salteei as cebolas, os dentes de alho e as cenouras.
  5. Retirei quando a cebola começou a ficar transparente.
  6. No mesmo tacho acrescentei mais 1 colher de sopa de azeite virgem e alourei os pedaços de coelho.
  7. Temperei com sal e pimenta preta moída na ocasião e juntei 4,5 dl de cerveja Super Bock Stout.
  8. Cortei ao meio 4 pães de trigo, barrei-os com mostarda à moda antiga, coloquei-os sobre o coelho com o lado da mostarda para baixo, tapei e deixei cozer em lume brando durante 50 minutos.
  9. Retirei depois as fatias do pão, coloquei-as num tabuleiro com o lado da mostarda voltado para cima e levei a tostar em forno previamente aquecido para ficarem estaladiças.
  10. Passados mais dez minutos, retirei os pedaços de coelho para uma travessa e reduzi a puré as cebolas e as cenouras.
  11. Levei ao lume, adicionei 100 ml de natas frescas e rectifiquei de sal e pimenta.
  12. Servi o coelho guarnecido com as fatias de pão e rodelas de maçã reineta salteadas em manteiga.
  13. Para não escurecerem, à medida que as fui cortando, reguei-as com uma mistura de água e sumo de limão.

Here is a hearty and flavourful recipe, ready for you to try in English.

Rabbit Braised in Dark Beer

This recipe is a wonderful example of rustic, slow-cooked comfort food at its best. Braising rabbit in dark beer is a classic European technique, particularly popular in Belgian cuisine, that results in incredibly tender meat and a deeply savoury, complex sauce. The malty, slightly sweet notes of the stout beer perfectly complement the delicate flavour of the rabbit.

What makes this dish particularly interesting is the clever use of bread and mustard. Slices of bread are spread with wholegrain mustard and placed directly into the stew. As the rabbit cooks, the bread softens and breaks down, thickening the sauce and infusing it with a gentle, tangy heat from the mustard. The bread is then toasted just before serving, creating a fantastic crunchy garnish.

Served with sautéed apples to provide a sweet and sharp counterpoint, this is a truly complete and satisfying meal. The rich sauce is perfect for mopping up, and while the toasted mustard bread is the traditional accompaniment, this dish would also be wonderful with creamy mashed potatoes or buttered noodles.

Ingredients

  • 1 rabbit (cleaned and jointed)
  • 3 medium onions, diced
  • 3 garlic cloves, diced
  • 2 large carrots, diced
  • 100g thinly sliced bacon
  • 3 tbsp virgin olive oil
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • 450ml stout beer (e.g., Super Bock Stout)
  • 4 crusty wheat rolls
  • Wholegrain mustard, for spreading
  • 100ml double cream
  • 2 cooking apples (e.g., Russet or Bramley)
  • Butter, for frying
  • Water and lemon juice (for the apples)

Method

  1. Prepare the rabbit, ensuring it is cleaned and cut into serving-sized pieces.
  2. Peel and dice the 3 medium onions, 3 garlic cloves, and 2 large carrots.
  3. In a large casserole dish or heavy-based pan, heat 1 tbsp of virgin olive oil and fry the 100g of thinly sliced bacon until crisp.
  4. Remove the bacon and set aside. Add another 1 tbsp of olive oil to the pan and sauté the onions, garlic, and carrots.
  5. Remove the vegetables once the onion begins to turn translucent.
  6. Add the final 1 tbsp of virgin olive oil to the same pan and brown the rabbit pieces on all sides.
  7. Season the rabbit with salt and freshly ground black pepper, then pour in 450ml of stout beer.
  8. Cut the 4 wheat rolls in half, spread them with wholegrain mustard, and place them on top of the rabbit, mustard-side down. Cover the pan and let it simmer on a low heat for 50 minutes.
  9. After 50 minutes, carefully remove the bread slices. Place them on a baking tray with the mustard side facing up and toast them in a preheated oven until crispy.
  10. Allow the rabbit to cook for another ten minutes. Once done, remove the rabbit pieces to a serving platter. Blend the onions and carrots in the remaining sauce until smooth to create a purée.
  11. Return the sauce to the heat, stir in 100ml of double cream, and check for seasoning, adding more salt and pepper if needed.
  12. To prepare the apples, peel, core, and slice them. As you slice them, place them in a bowl of water with a squeeze of lemon juice to prevent them from browning. Sauté the apple slices in butter until golden.
  13. Serve the rabbit coated in the creamy beer sauce, garnished with the crispy mustard toasts and the sautéed apple slices.