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Beer Braised Rabbit

1 cup Melted butter
1 cup Flour
3 lb Dressed rabbit washed, patted dry, and cut up
Salt to taste
Freshly-ground black pepper to taste
3 tbl Olive oil
3 lrg Red potatoes quartered
4 lrg Carrots peeled, cut 1" pieces
1 med Onion peeled, sliced
1 x Garlic cloves minced
1/3 cup Chili sauce
16 oz Beer
1 tbl Dark brown sugar

For later on in the recipe you'll need a roux (thickener) made by combining a cup of melted butter and a cup of flour and cooking this mixture for 5 minutes over medium heat without scorching it.

Season the rabbit pieces with the salt and pepper to taste.

In a large heavy skillet or dutch oven, brown the rabbit on all sides in hot oil. Turn the heat down and add the vegetables and garlic.

In a separate bowl, combine the beer, chili sauce and brown sugar. Add this mixture to the rabbit and vegetables. Cover and simmer for one hour or until the rabbit is tender. Remove rabbit pieces and vegetables to a warm platter.

Add the roux and cook for 5 minutes until the stock thickens. Stir constantly. Return the rabbit and vegetables to the pan and heat through. Serve in large bowls with a cold lager.

This recipe yields 4 servings.

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