Ingredients:  
    1 young rabbit
    250 gr (8.8 oz.) of chanterelles
    200 gr (7 oz.) of small white onions
    60 gr (2 oz.) of butter
    100 gr (3.5 oz.) of fresh cream
    30 cl (10 fl.oz.) of Chimay Blue
    3 shallots
    5 cl (1.7 fl.oz.) of oil
    1 teaspoon of powdered sugar
    2 sprigs of parsley
    a few stems of chives

Preparation:
Season the rabbit portions with salt and pepper.
Place them in the oil with 30 gr (1 oz.) of butter.

Chop the shallots finely.

Peel the small onions and glaze them: just cover them with water in a casserole, add the powdered sugar, a pinch of salt and 20 gr (0.7 oz.) of butter; cook until the water evaporates.

Lightly brown the chanterelles on the stove with the remainder of the butter, some of the shallots and chopped parsley.

Add the shallots to the rabbit, stir well, add the Chimay Blue and allow to cook for 30 minutes under cover on a low heat.

When the cooking is complete, remove the portions of rabbit, add the chanterelles, fresh cream and reduce.

Top the rabbit with the chanterelle sauce, the onions and the chives.

Preparation Time:  15 min

Cooking Time:  50 min

Source:  http://www.chimay.com