Best 5 Herb And Beer Braised Rabbit Recipes

BEER-BRAISED RABBIT (OR CHICKEN) FOR THE CROCK POT RECIPE

Steps:

• 1. In a crock-pot, place potatoes, carrots and onion. 2. Season meat with salt and pepper; brown in oil on all sides and place in crock pot on top of vegetables. 3. Combine beer, chili sauce,, brown sugar, and garlic; pour over meat. 4. Cover and cook on high heat setting for 3 1/2- 4 hours. 5. Remove meat and drain vegetables. 6. Measure cooking liquid and add beer, water, or broth to make 1 1/2 cups. 7. Put reserved cooking liquid in a saucepan, and return meat and vegetables to the crock pot. 8. Mix 1/3 cup water with 3 tbs flour in a gravy shaker or jar and shake until smooth. 9. Stir into reserved liquid; cook, stirring constantly until thickened. 10. Serve sauce over meat and vegetables, sprinkle with paprika and garnish with parsley if desired. 11. Note: This can be baked in an oven-proof casserole rather than a crock-pot. 12. Bake at 350°F for approx 1 1/2 hours, or until meat and vegetables are tender.

HERB AND BEER BRAISED RABBIT

Steps:

• 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.
• 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.
• 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.
• 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.

HERB AND BEER BRAISED RABBIT

Steps:

• 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.
• 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.
• 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.
• 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.

BRAISED RABBIT

Steps:

• In a large skillet over medium heat, cook rabbit in oil until lightly browned; remove and keep warm. In the same skillet, saute onion until tender. Add garlic; cook 1 minute longer. Stir in the broth, thyme, pepper and bay leaf. , Return rabbit to pan. Bring to a boil. Reduce heat; cover and simmer for 30-45 minutes or until meat is tender and a thermometer reads 160°., Remove rabbit to a serving platter. Discard bay leaf. Combine the flour, lemon juice and water until smooth; stir into pan juice. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with rabbit.

RABBIT WITH WHITE WINE AND HERBS

Steps:

• 1 Rinse the rabbit pieces and pat dry with paper towels. Sprinkle with salt and pepper. 2 In a large skillet, heat the oil over medium heat. Add the rabbit and brown lightly on all sides, about 15 minutes. 3 Scatter the onion, carrot, celery, and herbs around the rabbit pieces and cook until the onion is softened, about 5 minutes. 4 Add the wine and bring it to a simmer. Cook until most of the liquid is evaporated, about 2 minutes. Add the broth and bring it to a simmer. Reduce the heat to low. Cover the pan and cook, turning the rabbit occasionally with tongs, until tender when pierced with a fork, about 30 minutes. 5 Transfer the rabbit to a serving platter. Cover and keep warm. Increase the heat and boil the contents of the skillet until reduced and syrupy, about 2 minutes. Discard the bay leaf. 6 Pour the contents of the pan over the rabbit and serve immediately. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.