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Herb and Beer Braised Rabbit

Leslie Sullivan

"Wild rabbit is delicious braised in a good beer with chicken stock and herbs."
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1 h 30 m servings 528 cals
Original recipe yields 6 servings

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  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.

Nutrition Facts

Per Serving: 528 calories; 23.6 g fat; 23.1 g carbohydrates; 49.6 g protein; 133 mg cholesterol; 740 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Read all reviews 18
  1. 21 Ratings

Most helpful positive review

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

Most helpful critical review

This recipe was a disservice to the rabbit!

Most helpful
Most positive
Least positive

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

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 ...

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 - ju...

This recipe was a disservice to the rabbit!

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...

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...

I made this with my son's first rabbit, with great anticipation. it was good, but it needed something. I will try it again, but increase the beer and decrease the broth, and experiment with the ...

This was absolutely delicious. I cannot recommend this enough!