Roast Rabbit Haunch with Thyme and Simmered Barley, Onion and Beer Recipe
Roast Rabbit Haunch with Thyme and Simmered Barley, Onion and Beer
Flavors of Quebec
Total time: 30 to 60 minutes
Preparation time: 15 minutes
Cooking time: 35 minutes
Difficulty: Easy
Ingredients for 4 servings
- 4 Rabbit haunches (boned by your butcher)
- 125 g (4 oz.) ground rabbit or chicken
- 1 leek, white part only, chopped
- 2 tbsp. strong mustard
- 1 egg white
- 45 ml (3 tbsp.) pale beer
- Fresh Thyme
- 1 tsp. garlic flower
- Salt and pepper to taste
For the onion-barley mixture
- 2 Spanish onions, thinly sliced
- 350 ml (1 1/2 cups) pale beer
- 2 tbsp. mustard
- 2 tbsp. grainy mustard
- 250 g (9 oz.) cooked pearl barley
- Salt and pepper to taste
  1. In a little butter sweat the onions until soft but not browned. Add the beer and simmer for a few minutes over medium heat.
  2. Add the two mustards and continue simmering over medium heat. Add the barley two minutes before the end of the cooking time, then set aside.
  3. Place all the ingredients for the stuffing in a food processor and mix well.
  4. Stuff the rabbit haunches with this mixture and tie up.
  5. Brown the haunches on all sides in a little butter and oil; add the beer and finish cooking in a 180° C (350° F) oven for 20 minutes.


  • In the center of a plate, place the onion mixture in a ring mold.
  • Arrange the rabbit haunches on the onion mixture.
  • Spoon some very reduced chicken or veal stock around the plate and garnish with the vegetables of your choice.
More recipe ideas
An original recipe from Patrice Lafrenière of the Auberge du Lac
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