Aimer faire plaisir à ceux qu'on aime

Ingredients

• 15 ml (1 tbsp.) olive oil
• 15 ml (1 tbsp.) butter
• 1 whole rabbit, cut into pieces
• 2 shallots, chopped
• 2 whole garlic cloves
• 341 ml (1 1/3 cup) (1 bottle) dark beer
• 15 ml (1 tbsp.) Dijon mustard
• 1 bay leaf
• 15 ml (1 tbsp.) fresh chopped rosemary or 5 ml (1 tsp.) dried rosemary
• Salt and ground pepper
• 60 ml (1/4 cup) 35% cream
• 250 g (8 oz) Le Baluchon cheese, rind removed, grated
• 30 ml (2 tbsp.) flour

Preparation

In a large saucepan, heat the oil over high heat and melt the butter. Brown the rabbit pieces.

Add the chopped shallots and the garlic and cook for another 2 minutes.

Moisten with the beer and add the mustard and herbs. Season.

Bring to a boil, then reduce heat and let simmer gently for approximately one hour. Remove the rabbit pieces and set aside on a plate.

Mix the grated cheese with the flour well, making sure that it is fully covered.

Fold the cream and cheese mixture into the sauce pan. Let simmer until smooth. Put the rabbit pieces back in the sauce, heat and serve.