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Braised Rabbit with Mushrooms and Celery Root

Wild rabbit is braised in beer and chicken stock to make this autumnal dish.
From: Saveur SERVES 4-6

3 slices bacon, roughly chopped
1 (3-lb.) rabbit, cut into 5 pieces
Kosher salt and freshly ground black pepper, to taste
½ cup flour
3 tbsp. olive oil
7 oz. oyster mushrooms, trimmed
4 cloves garlic, roughly chopped
2 small yellow onions, peeled and quartered
2 stalks celery, cut into 1" pieces
1 medium carrot, cut into 1" pieces
1 bay leaf
3½ tbsp. tomato paste
1 cup chicken stock
1 cup lager-style beer
½ medium celery root (about ¾–1 lb.), peeled and cut into 1" pieces
2 tbsp. chopped parsley, for garnish
Corn on the cob, for serving (optional)

Heat bacon in a 6-qt. Dutch oven over medium-high heat; cook until fat is rendered and bacon is crisp, about 10 minutes. Using a slotted spoon, transfer bacon to a bowl. Season rabbit with salt and pepper, and dredge in flour, shaking off excess. Working in batches, cook rabbit, flipping once, until browned, about 10 minutes; transfer to a plate. Add oil and mushrooms; cook until browned, 4–5 minutes; transfer to the plate with rabbit. Add garlic, onion, celery, and carrot to pan; cook, stirring occasionally until garlic is browned, about 3–4 minutes. Add bay leaf and tomato paste; cook, stirring, until slightly caramelized, about 3 minutes. Add stock and beer; boil. Reduce heat to medium-low and return rabbit and mushrooms to the pan. Stir in celery root; cover slightly and braise until rabbit is cooked through, 35–40 minutes. Garnish with parsley and reserved bacon; serve with corn on the cob, if you like.