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Beer Braised Rabbit
3
2
1
Tablespoon Oil
Whole rabbits; skin on and cut into individual pieces
/2 Cup Plus 3 tablespoons flour
Salt
Freshly ground black pepper
1
2
1
2
1
2
2
4
2
1
/2 Pound Ground andouille or other pork sausage
Cup Thinly sliced onions
−1/2 Pound White mushrooms; thinly sliced
Tablespoon Chopped garlic
Tablespoon Chopped fresh thyme
Bay leaves
Cup Amber beer
Cup Brown chicken stock
Tablespoon Butter
Tablespoon Finely chopped parsley
In a large, oven−proof pan with a lid, heat the oil. Season the rabbit and
/2 cup of the flour with salt and pepper. Dredge the rabbit pieces in the
1
seasoned flour, coating each side completely. Lay the rabbit, skin side down
in the oil and brown for 3 to 4 minutes on each side. Remove the rabbit from
the pan and set aside. Add the sausage and brown for 2 to 3 minutes. Add the
onions. Season with salt and pepper. Saute for 2 to 3 minutes or until
tender. Add the mushrooms and garlic. Saute for 2 minutes. Season with salt
and pepper. Add thyme and bay leaves. Add the rabbit to the vegetable
mixture. Add the beer and chicken stock. Bring the liquid up to a simmer and
cover. Cook the rabbit until very tender, about 30 to 35 minutes, skimming
off the fat. Remove the rabbit pieces from the pan and set aside.
Blend the remaining flour and butter together into a smooth paste. Whisk the
paste into the hot liquid. Bring the liquid to a simmer and cook for 3 to 4
minutes. Add the rabbit back to the pan and continue to cook for 5 minutes.
Stir in the parsley. Season with salt and pepper if needed. Serve the rabbit
with the potato gratin and garnish with parsley.
Yield: 6 servings
Beer Braised Rabbit
51
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