Beer Braised Rabbit
Ingredients
- 3 tbsp oil
- 2 each whole rabbits, cut into individual pieces
- 0.5 cup flour, plus 3 tablespoons
- 1 tsp salt
- 1 tsp freshly ground black pepper
- 0.5 lb ground andouille or pork sausage
- 2 cup thinly sliced onions
- 1 0.5 lb white mushrooms, thinly sliced
- 2 tbsp chopped garlic
- 1 tbsp chopped fresh thyme
- 2 each bay leaves
- 2 cup amber beer
- 4 cup brown chicken stock
- 2 tbsp butter
- 1 tbsp finely chopped parsley
Instructions
- 1
In a large oven-proof pan with a lid, heat the oil over medium-high heat.
- 2
Season the rabbit pieces and 1/2 cup flour with salt and pepper. Dredge the rabbit in the seasoned flour.
- 3
Lay the rabbit skin side down in the hot oil and brown for 3 to 4 minutes per side. Remove and set aside.
- 4
Add the sausage and brown for 2 to 3 minutes. Add the onions, season with salt and pepper, and sauté for 2 to 3 minutes.
- 5
Add the mushrooms and garlic. Sauté for 2 minutes. Season with salt and pepper.
- 6
Add thyme and bay leaves. Return the rabbit to the pan. Add the beer and chicken stock.
- 7
Bring to a simmer, cover, and cook until the rabbit is very tender, about 30 to 35 minutes, skimming off any fat.
- 8
Remove the rabbit pieces. Blend the remaining flour and butter into a smooth paste. Whisk into the hot liquid.
- 9
Bring to a simmer and cook for 3 to 4 minutes. Return the rabbit to the pan and cook 5 more minutes. Stir in parsley and serve.