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Herb and Beer Braised Rabbit
From Tampa Bay
<p>“Wild rabbit is delicious braised in a good beer with chicken stock and herbs.” — Leslie Sullivan</p>Source: http://allrecipes.com/recipe/herb-and-beer-braised-rabbit/ (Entered by Sarah Marshall)
Serves: 6
Ingredients
1/2 cup
all purpose flour
1/2 tsp
salt
1/4 tsp
pepper
1 (3 lb)
rabbit meat (cleaned and cut into pieces)
3 tbsp
extra virgin olive oil
2 cups
thinly sliced onion
1 1/2 lbs
mushrooms (thinly sliced)
2 tbsp
chopped garlic
1 tbsp
chopped fresh thyme
1 tbsp
chopped fresh basil
1 tbsp
chopped fresh rosemary
2
bay leaves
2 cups
amber beer
1 quart
chicken stock
3 tbsp
all purpose flour
2 tbsp
softened butter
1 tbsp
minced fresh parsley
Step by Step Instructions
- Place 1/2 cup flour, salt, and pepper into a plastic bag; toss to mix. Add the rabbit pieces, toss to coat with the flour mixture, and shake off excess. Heat 2 tablespoons of olive oil in a Dutch oven over medium-high heat until lightly smoking.
- Sear the rabbit pieces on each side until golden brown, then set aside. Pour in the remaining tablespoon of olive oil and stir in the sliced onions. Cook until the onions have softened, about 2 minutes; then stir in the mushrooms and garlic, cook for an additional 2 minutes. Add the thyme, basil, rosemary, and bay leaves; season to taste with salt and pepper.
- Place the browned rabbit pieces into the Dutch oven, and pour in the beer and chicken stock. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the rabbit is very tender, 25 to 30 minutes.
- Stir 3 tablespoons of flour into the softened butter until smooth. Remove the rabbit from the simmering broth and set aside. Skim any visible fat from the liquid, then whisk in the butter paste. Simmer for 3 or 4 minutes until thickened, then remove the bay leaves, season again with salt and pepper if needed, and stir in the parsley. Serve the thickened sauce with braised rabbit.