Wednesday, November 30, 2022

Braised Rabbit Recipes

November 3, 2011 by  

This is one recipe you will want to add to your braised rabbit recipes list!


1 -3 lb. rabbit – cleaned and cut into pieces

1 1/2 lbs. mushrooms – sliced thin

2 cups onions – sliced thin

1/2 cup flour

1/2 tsp salt

1/4 tsp black pepper

3 tbsp olive oil

2 tbsp garlic – chopped

1 tbsp fresh basil – chopped

1 tbsp fresh thyme – chopped

1 tbsp fresh rosemary – chopped

1 tbsp fresh parsley – minced

2 bay leaves

2 cups amber beer

1 qt. chicken stock

2 tbsp butter – softened

3 tbsp flour


Place salt, black pepper, and ½ c. of flour into a zip lock bag. Mix it up. Then add in the rabbit meat, shake in bag to coat with the flour mixture. Next, warm up 2 tablespoons of olive oil in a Dutch oven over medium-high heat until barely smoking.

Brown the rabbit pieces on each side until golden, set aside. Pour in the remaining tablespoon of the olive oil and mix in the sliced onions. Cook 2 minutes until the onions have softened up. Then mix in the garlic and mushrooms. Cook for another 2 minutes. Then add the basil, rosemary, thyme, and bay leaves. Season all of this to taste with salt and black pepper. Place the browned rabbit meat into the Dutch oven, and pour in the chicken stock and amber beer. Bring all of this to a boil. Then reduce heat to medium-low. Next cover, and let simmer until the rabbit is tender. Takes about 25 to 30 mins.

Mix in 3 tbsp of flour into the softened butter until smooth. Take out the rabbit from the simmering broth and set aside. Skim any visible fat from the liquid, then whisk in the flour, and butter. Simmer for 3-4 mins until thickened up. Next remove the bay leaves, and season more with salt and black pepper ( if needed) and mix in the fresh parsley. Serve the braised rabbit with the sauce and enjoy.

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