Rabbit Legs Braised in Ommegang Three Philosophers Quadrupel

The second recipe featuring Michael Dean Reynolds of Leopold in Chicago features a dish of Rabbit braised in Three Philosophers. The Quadrupel blend that incorporates Liefmans Cuvee Brut pairs perfectly with the wild game meat creating a Belgian delicacy.

Leopold offers Belgian inspired food and drink in Chicago’s West Town neighborhood. European-influenced, their menu highlights Belgium and draws from the elegance of French and the heartiness of German.

Rabbit Legs Braised in Ommegang Three Philosophers Quadrupel 


  • 6 rabbit legs
  • 1 bottle of Ommegang 3 Philosophers (750ml)
  • 2 tablespoons extra-virgin olive oil
  • 4 ounces thickly sliced bacon, cut into 1/2-inch pieces
  • 2 rabbits, 3 pounds each, cut into 6 pieces each
  • 1 large onion, coarsely chopped
  • 2 carrots, cut into 1/2-inch rounds
  • 2 garlic cloves, minced
  • 3 cups chicken stock
  • 1 tablespoon all-purpose flour


In a large, enameled cast-iron casserole, heat the olive oil. Add the bacon and cook over moderately high heat until browned, about 5 minutes. Using a slotted spoon, transfer the bacon to a paper towel-lined plate. Season the rabbit with salt and pepper and add to the casserole. Cook over moderately high heat, turning once until browned, about 8 minutes. Transfer the rabbit to the plate with the bacon.

Add the onion, carrots, garlic to the casserole and cook over moderate heat until slightly softened, about 5 minutes. Return the rabbit and bacon to the pan. Add the beer and chicken stock and bring to a boil. Cook partially covered over low heat until the rabbit is tender, about 1 1/2 hours. Transfer the rabbit to a platter and boil the sauce until slightly reduced, about 5 minutes. In a small bowl, whisk the flour with 2 of tablespoons water and whisk into the sauce. Cook over high heat until thickened and no floury taste remains, about 2 minutes. Strain sauce through fine mesh sieve.

Serve rabbit legs on rice and pour sauce over top.

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