Herb and Beer Braised Rabbit recipe

Name: Herb and Beer Braised Rabbit
Prep time: 40 min
Cook time: 50 min
Total time: 1 h 30 min
Ingredients: ½ teaspoon salt; ½ cup all-purpose flour; 3 tablespoons all-purpose flour; 1 tablespoon chopped fresh basil; 2 bay leaves; 1 tablespoon chopped fresh thyme; 1 quart chicken stock; 2 tablespoons chopped garlic; 1 tablespoon chopped fresh rosemary; 1 tablespoon minced fresh parsley; ¼ teaspoon pepper; 3 tablespoons extra-virgin olive oil; 2 cups amber beer; 2 tablespoons softened butter; 1 (3 pound) rabbit meat, cleaned and cut into pieces; 2 cups thinly sliced onions; 1 ½ pounds mushrooms, thinly sliced

Recipe Instructions

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.