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Beer-Braised Rabbit

Source of Recipe


Emeril Lagasse






List of Ingredients



• 3 Tbsp oil
  
• 2 whole rabbits, skin on and cut into individual pieces
  
• 1/2 cup plus 3 Tbsp flour
  
• Salt
  
• Freshly ground black pepper
  
• 1/2 lb. ground andouille or other pork sausage
  
• 2 cups thinly sliced onions
  
• 1-1/2 lbs. white mushrooms, thinly sliced
  
• 2 Tbsp chopped garlic
  
• 1 Tbsp chopped fresh thyme
  
• 2 bay leaves
  
• 2 cups amber beer
  
• 4 cups 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. Season the rabbit and 1/2 cup of the flour with salt and pepper. Dredge the rabbit pieces in the seasoned flour, coating each side completely.
   
   
2. Lay the rabbit, skin side down, in the oil and brown for 3 to 4 minutes on each side. Remove the rabbit from the pan and set aside.
   
   
3. Add the sausage to the pan and brown for 2 to 3 minutes. Add the onions. Season with salt and pepper. Saute for 2 to 3 minutes, or until tender. Add the mushrooms and garlic. Saute for 2 minutes. Season with salt and pepper. Add thyme and bay leaves.
   
   
4. Add the rabbit to the vegetable mixture. Add the beer and chicken stock. Bring the liquid up to a simmer and cover. Cook the rabbit until very tender, about 30 to 35 minutes, skimming off the fat.
   
   
5. Remove the rabbit pieces from the pan and set aside. Blend the remaining flour and butter together into a smooth paste. Whisk the paste into the hot liquid. Bring the liquid to a simmer and cook for 3 to 4 minutes. Add the rabbit back to the pan and continue to cook for 5 minutes. Stir in the parsley. Season with salt and pepper, if needed.
   
   Serve the rabbit with potato gratin, and garnish with parsley.
   
   Makes 6 servings.