Herb and Beer Braised Rabbit

Herb and Beer Braised Rabbit

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Leslie Sullivan 23

"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
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 528 kcal
  • 26%
  • Fat:
  • 23.6 g
  • 36%
  • Carbs:
  • 23.1g
  • 7%
  • Protein:
  • 49.6 g
  • 99%
  • Cholesterol:
  • 133 mg
  • 44%
  • Sodium:
  • 740 mg
  • 30%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  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.


  1. 17 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...

This was absolutely delicious. I cannot recommend this enough!

A total hit this evening with the orzo. Thanks again!!!

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