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Rabbit with maroilles cheese


Rate this recipe 4.6/5 (16 Votes)


  • Marinade:
  • Generous 2 cups of amber beer
  • 3 tbsp honey
  • 2 sprigs rosemary
  • freshly ground pepper
  • One clove of crushed garlic
  • 4 legs of rabbits
  • 12 oz Maroilles Cheese*
  • 4 shallots
  • 2 tablespoons flour, salt, pepper
  • scant 1 cup amber beer Regional
  • butter, oil
  • *Maroilles cheese is a strong french cheese. You can substitute with Reblochon, Limburger, or any other strong soft cheese.


Servings 4
Level of difficulty Easy
Preparation time 15mins
Cooking time 50mins
Cost Budget Friendly


Step 1

The day before for 3 hours minimum, marinate the rabbit legs in beer, honey, rosemary, sage or thyme and pepper.

Step 2

Drain, dry and lightly flour. Sauté in a pan in the butter and oil on two sides. Add the shallots cut in lengthwise, pour in the marinade, leaving a high heat so the alcohol evaporates, then simmer 15 to 20 minutes per side (if necessary extended with a little warm water. ).

Step 3

Remove the rabbit legs, keep warm, add the Maroilles cut into strips, to the filtered sauce. Simmer 10 min by mixing with a wooden spoon. Serve on a warm serving dish the rabbits thighs with Maroilles Beer Cream sauce. Serve hot.

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