"Rabbit in Kriek"

Harvesters of wheat and barley, the Lindemans family brewed lambic beer during the long, cold Belgian winters in the early 1800's. Lambic beer is fermented with wild yeast unique to the open air of southern Belgium, particularly the Seinne valley. The wort is exposed to the air for spontaneous fermentation. Cherry pulp is later added to the lambic which is aged in oak barrels for up to a year. The infusion of fruit causes additional fermentation. The result is a highly effervescent Kriek with a bouquet of cherries, fruity and refreshing, which can be enjoyed by beer and wine lovers alike. (Click here for a description of Lambic brewing)

Note: This dish can alternatively be prepared with other game including duck or squab. The following is a preparation of four rabbits.

The first step is to separate the meat and soak the pieces overnight in a mixture of milk, salt, coriander, black pepper seed, fennel seed, and several bay leafs. This brine mixture will pull the juices out of the rabbit and eliminate any "gaminess". The following day, remove the rabbit pieces from the brine and sear them in a pan until lightly browned.

Next, prepare the sauce in a pan. Add 1 bottle of lindemans Kriek ale, fresh shallots, garlic, and celery. Allow to reduce. Deglaze with some beef stock.

Now place the rabbit pieces in a pot and pour in the sauce.

Cover and roast in a 300 degree oven for about 2 hours.

Serve over frites or garlic mash potatoes. Garnish with parsley and drizzle with cherry sauce or dressing

Many thanks to Neal Brown, Executive Chef at The Brugge Brasserie for sharing this recipe. Note that this was a weekend special and may not be available when you visit.