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Rabbit Stewed In Stout

Addison's picture
This richly flavored stewed rabbit has a special ingredient to make it tender and flavorful: Irish stout!
Ingredients
  Bacon slices 4
  All purpose flour 1⁄2 Cup (8 tbs)
  Salt 1 Teaspoon
  Pepper 1⁄4 Teaspoon
  Paprika 1⁄4 Teaspoon
  Rabbit 3 1⁄2 Pound, cut up
  Mushrooms 8 Ounce, cut in half
  Whole onion 15 Ounce
  Chopped thyme/1/2 teaspoon dried thyme leaves 2 Teaspoon (fresh)
  Dried bay leaf 1
  Irish stout/Dark beer 12 Ounce
  Cornstarch 1 Tablespoon
  Cold water 2 Tablespoon
  Chopped fresh parsley 1 Teaspoon (if desired)
Directions

1. Cook bacon in 4-quart Dutch oven over medium heat, stirring occasionally, until crisp. Remove bacon with slotted spoon, reserving fat in Dutch oven, and drain on paper towels.
2. Mix flour, salt, pepper and paprika. Coat rabbit pieces with flour mixture. Heat bacon fat over medium heat. Cook rabbit in bacon fat about 15 minutes or until brown on all sides.
3. Stir in mushrooms, onions, thyme and bay leaf. Pour stout over rabbit and vegetables. Crumble reserved bacon over mixture. Heat to boiling; reduce heat. Cover and simmer about 1 hour or until thickest pieces of rabbit are tender.
4. Remove rabbit and vegetables to warm platter; keep warm. Remove bay leaf. Heat stout mixture to boiling. Mix cornstarch and water; stir into stout mixture. Boil and stir 1 minute. Pour sauce over rabbit and vegetables. Sprinkle with parsley.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Main Dish
Taste: 
Spicy
Feel: 
Rich
Method: 
Slow Cooked
Occasion: 
Christmas
Interest: 
Holiday, Kids
Drink: 
Alcohol
Ingredient: 
Vegetable
Preparation Time: 
25 Minutes
Cook Time: 
115 Minutes
Ready In: 
140 Minutes
Servings: 
4

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1 Comment

shantihhh's picture
ah, wabbit, such a great other white meat