1 (3 pound) rabbit meat, cleaned and cut into pieces
3 tablespoons extra-virgin olive oil
2 cups thinly sliced onions
1 1/2 pounds mushrooms, thinly sliced
2 tablespoons chopped garlic
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh rosemary
2 bay leaves
2 cups amber beer
1 quart chicken stock
3 tablespoons all-purpose flour
2 tablespoons softened butter
1 tablespoon minced fresh parsley
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.
Serving
Suggestions
Potatoes or rice as a side
Originally Submitted
5/5/2013
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