Wednesday, February 18, 2009

Beer Braised Rabbit

Beer Braised Rabbit

Submitted by Sally Williams (South Arlington Buying Club)

1 tbsp olive oil
1 whole rabbit, cut into individual pieces
1/2 cup all purpose four

1 tsp pepper

1 tsp salt

2 pieces bacon-cut in half
1 onion-chopped
1 lb white mushrooms, thinly sliced
2 clove garlic-chopped
1 tsp fresh thyme- chopped

1 tsp fresh marjoram-chopped
1 bay leaves
1 ½ cups amber beer
1 ½ cups chicken stock
2 tbsp cream
1 tablespoon finely chopped parsley

Rinse with water and pat dry the whole rabbit. Cut off the front and hind legs at the joints. Cut the hind legs into 2 pieces at the joint and the body into 3 equal sections. Cut the rib section in half through the breast and back bones and then cut each half (sometimes this section will have very little meat and you may choose to not use it in the stew).

In a large, heavy pot, heat the olive oil. Pour flour into a shallow dish and season it with salt and pepper. Dredge the rabbit pieces in the seasoned flour, coating each side completely. Add the bacon pieces and brown for 1 minute until the fat begins to render. Lay the rabbit pieces in the pot and brown for 3 to 4 minutes on each side (you may have to do this in 2 batches). Remove the rabbit and bacon from the pan and set aside. Pour off about half the bacon grease into a bowl, leaving about 2-3 tablespoons of fat in the pot. Add the onions. And season with salt and pepper. Sauté for 2 to 3 minutes or until tender. Add the mushrooms and garlic. Sauté for another 2 minutes. Season again with salt and pepper. Add thyme, marjoram and bay leaves and cook for about 1 minute. Add the rabbit to the vegetable mixture. Add the beer and chicken stock. Bring the liquid up to a simmer and cover. Cook the rabbit until very tender, about 30 to 35 minutes. Remove the rabbit pieces from the pan and set aside. Bring the remaining liquid to a simmer and cook until the liquid has reduced by half. Turn off the heat under the pot and skim off any fat that has accumulated on the top. Add the cream and stir to incorporate. Add the rabbit back to the pan and stir in the parsley. Season with salt and pepper if needed.

Note: if you do not want to use beer, you can always just use all chicken stock.

This rabbit recipe tasted great with potato pancakes, eggs noodles or mashed potatoes.

No comments:

Related Posts Plugin for WordPress, Blogger...