Herb And Beer Braised Rabbit Recipes

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



Beer-Braised Rabbit (Or Chicken) for the Crock Pot Recipe image

Provided by KimberlyB

Number Of Ingredients 12

2 -2 1/2 lbs dressed rabbit or 2 -2 1/2 lbs broiler-fryer chickens, cut up
2 tablespoons olive oil
3 medium potatoes, peeled and halved
3 -4 carrots, peeled and bias-cut in 1 inch pieces
1 onion, thinly sliced
1 cup beer
1/4 cup chili sauce
1 tablespoon brown sugar
1 garlic clove, minced
1/3 cup cold water
3 tablespoons all-purpose flour
1/2 teaspoon salt paprika (to garnish) (optional) parsley (to garnish) (optional) k

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



Herb and Beer Braised Rabbit image

Wild rabbit is delicious braised in a good beer with chicken stock and herbs.

Provided by Leslie Sullivan

Categories     Rabbit Recipes

Time 1h30m

Yield 6

Number Of Ingredients 17

½ cup all-purpose flour
½ teaspoon salt
¼ teaspoon pepper
1 (3 pound) rabbit meat, cleaned and cut into pieces
3 tablespoons extra-virgin olive oil
2 cups thinly sliced onions
1 ½ pounds mushrooms, thinly sliced
2 tablespoons chopped garlic
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh rosemary
2 bay leaves
2 cups amber beer
1 quart chicken stock
3 tablespoons all-purpose flour
2 tablespoons softened butter
1 tablespoon minced fresh parsley

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.

Nutrition Facts : Calories 528.4 calories, Carbohydrate 23.1 g, Cholesterol 132.8 mg, Fat 23.6 g, Fiber 2.4 g, Protein 49.6 g, SaturatedFat 7.2 g, Sodium 739.6 mg, Sugar 3.9 g

HERB AND BEER BRAISED RABBIT



Herb and Beer Braised Rabbit image

Wild rabbit is delicious braised in a good beer with chicken stock and herbs.

Provided by Leslie Sullivan

Categories     Rabbit Recipes

Time 1h30m

Yield 6

Number Of Ingredients 17

½ cup all-purpose flour
½ teaspoon salt
¼ teaspoon pepper
1 (3 pound) rabbit meat, cleaned and cut into pieces
3 tablespoons extra-virgin olive oil
2 cups thinly sliced onions
1 ½ pounds mushrooms, thinly sliced
2 tablespoons chopped garlic
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh rosemary
2 bay leaves
2 cups amber beer
1 quart chicken stock
3 tablespoons all-purpose flour
2 tablespoons softened butter
1 tablespoon minced fresh parsley

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.

Nutrition Facts : Calories 528.4 calories, Carbohydrate 23.1 g, Cholesterol 132.8 mg, Fat 23.6 g, Fiber 2.4 g, Protein 49.6 g, SaturatedFat 7.2 g, Sodium 739.6 mg, Sugar 3.9 g

BRAISED RABBIT



Braised Rabbit image

My husband and I do a lot of hunting, and we eat more wild game than domestic meat. I like to create my own rabbit recipes and this one makes such tender meat with a tangy, light sauce. I like to serve it with baked potatoes and steamed broccoli. -Dawn Bryant, North Platte, Nebraska

Provided by Taste of Home

Categories     Dinner

Time 1h5m

Yield 4 servings.

Number Of Ingredients 11

1 dressed rabbit (2-1/2 pounds), cut into serving-size pieces
1/4 cup olive oil
1 large onion, halved and thinly sliced
4 garlic cloves, minced
2 cups chicken broth
1-1/2 teaspoons dried thyme
1/4 teaspoon pepper
1 bay leaf
1/4 cup all-purpose flour
1/4 cup lemon juice
5 tablespoons cold water

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.

Nutrition Facts :

RABBIT WITH WHITE WINE AND HERBS



Rabbit with White Wine and Herbs image

Number Of Ingredients 11

1 rabbit (2 1/2 to 3 pounds), cut into 8 pieces
salt and freshly ground black pepper
3 tablespoons olive oil
1 small onion, finely chopped
1/2 cup finely chopped carrot
1/2 cup finely chopped celery
1 tablespoon chopped fresh rosemary leaves
1 teaspoon chopped fresh thyme
1 bay leaf
1/2 cup dry white wine
1 cup chicken broth

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.

Nutrition Facts : Nutritional Facts Serves

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