Herb and Beer Braised Rabbit Recipe - Allrecipes.com
Herb and Beer Braised Rabbit Recipe
  • READY IN hrs

Herb and Beer Braised Rabbit

Recipe by  

"Wild rabbit is delicious braised in a good beer with chicken stock and herbs."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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  • PREP

    40 mins
  • COOK

    50 mins
  • READY IN

    1 hr 30 mins

Directions

  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.
  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.
  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.
  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.
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Reviews More Reviews

Most Helpful Positive Review
Sep 14, 2008

Wow! Now we are cooking. This is a very good meal for those who like rabbit. I recomend this recipe.

 
Most Helpful Critical Review
Aug 15, 2013

This recipe was a disservice to the rabbit!

 

15 Ratings

Apr 05, 2010

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.

 
Mar 16, 2011

Excellent recipe. The rabbit was tender and full of flavor. We both enjoyed it very much.

 
Jul 25, 2012

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.

 
Mar 17, 2013

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!

 
Jan 05, 2015

I used this recipe for my son's first rabbit. I was so worried the meat would be chewy, but I am happy to report the rabbit meat was incredibly tender and delicious! I substituted potatoes for mushrooms, used dried herbs, and skipped the last step. The whole family raved about it! I highly recommend you give it a try, you won't be disappointed. :)

 
Jan 21, 2013

This was absolutely delicious. I cannot recommend this enough!

 

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Nutrition

  • Calories
  • 528 kcal
  • 26%
  • Carbohydrates
  • 23.1 g
  • 7%
  • Cholesterol
  • 133 mg
  • 44%
  • Fat
  • 23.6 g
  • 36%
  • Fiber
  • 2.4 g
  • 10%
  • Protein
  • 49.6 g
  • 99%
  • Sodium
  • 740 mg
  • 30%

* Percent Daily Values are based on a 2,000 calorie diet.

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