Fall comes to Sacramento later than much of the country, but come it does.
The winds blow and the leaves scatter and all one wants for dinner is a warming stew.
If you’re free to, call ahead and have the butcher defrost and part out the rabbit.
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Call ahead to have your butcher defrost and cut rabbit into parts.
Otherwise, defrost by by placing into a large bowl of cool water.
Once thawed, cut into parts (seethese instructions).
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make a run at remove any stray little bones at the edges of some of the cuts of rabbit.
The dish works best with a Belgian ale.
Do not attempt this recipe with a hoppy beer.
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Let sit for 30 minutes to an hour.
Place flour on plate.
Dredge rabbit pieces in flour.
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Once the butter is melted and foamy, add the rabbit pieces in a single layer to the pot.
Brown on one side without stirring for 5 to 6 minutes.
Then turn the pieces over and brown on the other side.
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Remove to a plate.
Add garlic cloves and thyme, cook until onions are soft and the garlic quite fragrant.
Increase the heat to high and add the Belgian ale.
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Let it simmer for a minute or two, then add the stock.
Add a half teaspoon of salt and the freshly ground black pepper.
Place the diced celery root over the onions in a single layer.
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Place the browned rabbit pieces over the celery root.
Bring to a simmer.
Cover and reduce heat to maintain a very low simmer.
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Cook for 45 minutes, or until the rabbit is just cooked through and tender.
Remove rabbit pieces from the pot and keep warm on a platter.
Increase the heat to high and reduce the liquid by one third.
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Then, reduce the heat to low, stir in the mustard and sugar.
Taste and add more salt and pepper in needed.
Slice the flap meat pieces of the rabbit into strips and return to the pot.
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Strip away any available meat from the back and chest parts and return meat to the pot.
Add the serving pieces to the pot.
Cover and let rewarm for a minute.
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Sprinkle with chopped parsley to serve.
Serve with crusty bread, egg noodles, or rice pilaf, along with some Belgian ale.
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