Recipe by Leslie Sullivan
"Wild rabbit is delicious braised in a good beer with chicken stock and herbs."
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1 (3 pound)
rabbit meat, cleaned and cut into pieces
extra-virgin olive oil
thinly sliced onions
1 1/2 pounds
mushrooms, thinly sliced
chopped fresh thyme
chopped fresh basil
chopped fresh rosemary
minced fresh parsley
Wow! Now we are cooking. This is a very good meal for those who like rabbit. I recomend this recipe.
This recipe was a disservice to the rabbit!
This was a great way to fix rabbit. I have only had rabbit 'fried' in my lifetime. Great flavor with the beer and the herbs. I didn't know rabbit was tough. The meat was hard to get off the bone. I am going to fix the sauce and fry chicken next time and braise it like the rabbit.
Excellent recipe. The rabbit was tender and full of flavor. We both enjoyed it very much.
This is my favorite dinner recipe of all time! I've made it so many times I've lost count. I often get up early on Saturday to get to the farmer's market for a rabbit before they sell out - just so I can make this! Use wild mushrooms if you can. I especially like shiitakes with this. Fresh herbs are NOT optional! And the beer I use is Shiner Bock.
This was soooo good! The gravy/sauce was delicious, too. I will definately make this again. I followed the recipe but left out the mushrooms and I was out of thyme and basil, so still made it without those spices and it was still fabulous. Thanks for the recipe!
This was absolutely delicious. I cannot recommend this enough!
A total hit this evening with the orzo. Thanks again!!!
* Percent Daily Values are based on a 2,000 calorie diet.
Herb and Beer Braised Rabbit
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 212
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