Stir 3 tablespoons of flour into the softened butter until smooth. Cook until the onions have softened, about 2 minutes; then stir in the mushrooms and garlic, cook for an additional 2 minutes. Salt at least 40 minutes in advance of frying. I recomend this recipe. Thanks for the recipe! Add the thyme, basil, rosemary and bay leaves; season to taste with salt and pepper. Stir 3 tablespoons of flour into the softened butter until smooth. Substitute 1/2 to 1 cup of pearl onions for the chopped onion. Serve. I substituted potatoes for mushrooms used dried herbs and skipped the last step. That being said, in the US selling hunted rabbit is illegal so all the rabbit meat you can buy is from commercially raised animals and has wonderfully mild flavor. The rabbit was tender and full of flavor. But switching up your side dishes can bring a refreshing change to a classic comfort food dish. Learn more about Craft Beering or sign up for our bi-weekly new recipes & posts e-mails (below). We share tasty recipes centered around cooking with beer and pairing beer and food. Add back the rabbit and leftover flour mixture. Mix the flour with the salt and pepper, dredge the rabbit pieces and shake off all excess. Hi, Rosie, thank you for sharing. Bring to the boil over high heat, then reduce heat to medium-low, cover and simmer until the rabbit is very tender, 25 to 30 minutes. If you are having trouble locating rabbit meat in your area, we recommend the selection of D’Artagnan Foods online (affiliate link). - I didn't know rabbit was tough. OK, when I saw this pop up in my newsfeed I had to have a look. I have only had rabbit 'fried' in my lifetime. Add the butter and olive oil and sear the rabbit pieces until golden brown on each side. A hearty and super delicious rabbit stew, perfect for those who never had rabbit before! Bring to boil, add the garlic, vinegar and the bouquet garni. I especially like shiitakes with this. Now we are cooking. 04 Apr 2010 (Review from Allrecipes US | Canada), This was a great way to fix rabbit. it was good but it needed something. Absolutely worth it. Saute the rabbit pieces working in batches and set aside In the same pan saute the bacon, then remove and saute the onions. Please try again. This was a great way to fix rabbit. Chimay Premiere)*, 1 tsp dried thyme (or a few sprigs fresh). Learn how your comment data is processed. Hares are heavy, strongly flavored red meat, and … Brussels Style Braised Pork Chops They add onion flavor and make for an attractive presentation. This recipe was a disservice to the rabbit! They’d happily eat it up though if I didn’t tell them it was a bunny Very cozy and delicious looking Milena! Set aside. The whole family raved about it! Percent Daily Values are based on a 2,000 calorie diet. Excellent recipe. Remove to a paper towel lined plate. As is the case with most stews, the flavors do develop after a day. This is a very good meal for those who like rabbit. (Review from Allrecipes US | Canada), Excellent recipe. We are the Perrines - Milena and Chris. For starters, hasenpfeffer requires a hase, a hare. Add the potatoes 45 minutes into the stewing process. Sear the rabbit pieces on each side until golden brown, then set aside. Amount is based on available nutrient data. Abbey Ale Potato Leek Soup Of all the braised rabbit and rabbit stew recipes we’ve tried over the years this one – a specialty of the Brussels region, is our favorite. I made this with my son's first rabbit with great anticipation. This stew looks brilliant. Nutrient information is not available for all ingredients. The rabbit was tender and full of flavor. Great flavor with the beer and the herbs. - Required fields are marked *. We both enjoyed it very much. Your email address will not be published. Gently simmer over low/medium-low heat for another 30 to 50 minutes, until the rabbit meat is really tender.**. Too bad! Use wild mushrooms if you can. Step 3: Preparing the Vegetables. Excellent recipe. Place 1/2 cup flour, salt, and pepper into a plastic bag; toss to mix. Hearty rabbit stew with rich, complex flavors and fall-off-the-bone tender meat. I am going to fix the sauce and fry chicken next time and braise it like the rabbit. And because rabbit is quite dry it greatly benefits from cooking methods such as stewing and braising in rich, aromatic liquids. Make a bouquet garni with the bay leaf, clove and thyme. I highly recommend you give it a try you won't be disappointed.:). Rabbit is simmered with mushrooms in a herb-seaoned beer. - Whole rabbit fryers for sale. I used this recipe for my son's first rabbit. I was thinking to buy twelve, two per person. Remove the rabbit from the simmering stock and set aside. Delicious, hearty rabbit stew with a medley of bold flavors and tender meat. I followed the recipe but left out the mushrooms and I was out of thyme and basil so still made it without those spices and it was still fabulous. I have only had rabbit 'fried' in my lifetime. ALL RIGHTS RESERVED ©2020 Allrecipes.com, Inc. 1 (1.35kg) rabbit meat, cleaned and cut into pieces, 3 tablespoons extra-virgin olive oil, divided, 1 tablespoon finely chopped fresh parsley. 528 calories; protein 49.6g 99% DV; carbohydrates 23.1g 8% DV; fat 23.6g 36% DV; cholesterol 132.8mg 44% DV; sodium 739.6mg 30% DV. 1 rabbit, about 2 to 2 1/2 pounds, cut into 6 to 7 pieces (hoppers, legs, saddle portions), 12 oz dark abbey ale (ex. I have only had rabbit 'fried' in my lifetime. I actually thought you’d left out the stock in the ingredients, did you. Pour in the remaining tablespoon of olive oil and stir in the sliced onions. Heat 2 tablespoons of olive oil in a large saucepan over medium-high heat until lightly smoking. Your daily values may be higher or lower depending on your calorie needs. Lean young rabbit with fine-textured w… [More]. Stir and cook for a couple of minutes. This is a delicious winter warmer. Wild rabbit has tougher meat with a more assertive gamy flavor, but when properly marinated and cooked low and slow with moist heat it becomes very flavorful and tender. Congrats! Step 2: Frying the Meat. Wow! Heat a Dutch oven or other heavy bottomed stew pot over medium-high. Reheat. This site uses Akismet to reduce spam. Serves up to four depending on the size of the whole rabbit. **If the liquids are reducing too fast, add a bit stock as needed. Wow! The flavour was good but I added some stock which improved the recipe. It is an eligible question, most people I know have never eaten rabbit in their lives and many of them don’t even have an interest in trying it. Gradually add the abbey ale, about 2 oz at a time and stir after each addition in order to thicken the sauce. A total hit this evening with the orzo. Now we are cooking. The Belgians know what they are doing when it comes to cooking comfort food and rabbit is always prepared deliciously. Lower the heat to medium and sauté the bacon until it renders most of its fat. If you make a larger batch leftovers can be refrigerated for up to 5 days or frozen. We usually find whole rabbit at a nearby Asian store which also happens to have a great meat and seafood selection. Oops! 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. Cover, reduce the heat to low/medium-low and let simmer for 60 minutes. With over thirty-five years of combined chef and avid home cook experience between us we have you covered!
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