Herb and Beer Braised Rabbit

Herb and Beer Braised Rabbit

I found this recipe on allrecipes.com. I chose Dry Hopped St. Rogue Red Ale, which was delicious to drink alongside the rabbit … and while cooking the rabbit. The recipe also called for “rabbit meat, cleaned and cut into pieces.” I chose to go with the hind leg quarters, rather than breaking down a whole rabbit (I’ll save that for my next adventure).

1/2 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
2 hind leg quarters of rabbit
3 tablespoons extra-virgin olive oil
1 thinly sliced yellow onion
1 pound thinly sliced mushrooms
3 cloves chopped garlic
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh rosemary
2 bay leaves
2 cups amber ale
1 quart chicken stock
3 tablespoons all-purpose flour
2 tablespoons softened butter
1 tablespoon minced fresh parsley for garnish

Combine the 1/2 cup flour, salt, and pepper in a bowl. Coat the rabbit in the flour mixture, turning to get it evenly distributed. Shake off excess flour.

Heat 2 tablespoons of the oil in a Dutch oven over medium-high heat, then sear each side of the rabbit until they pieces are golden and set aside.

Heat the last tablespoon of oil in your dutch oven, add the onions, and cook, stirring, until they’re softened. Stir in the onions and cook until they have softened. Add the mushrooms and garlic. Cook for an about 2 minutes, then add the  herbs.

Add your meat back into the pan, turn the heat up to high, pour in the beer and stock, and bring it to a boil.  When you reach a boil, reduce the heat to medium-low and simmer, with the cover on, until the rabbit is very tender. This should take about a half an hour.

In a separate bowl, combine 3 tablespoons flour and softened butter until smooth. Set aside the rabbit and skim any fat from the broth. Whisk the butter paste into the broth and simmer for an additional 3 to 4 minutes, until thickened. Remove the bay leaves, stir in the parsley. Serve thickened sauce with the braised rabbit.

Originally published in “Game For A Little Rabbit? Teddy Always Was”