Beer Braised Rabbit

    1 hour 30 minutes

    The best way to prepare rabbit is braised in good beer and chicken stock with plenty of herbs. A perfect hearty winter meal!

    27 people made this

    Serves: 6 

    • 1/2 cup (60g) plain flour
    • 1/2 teaspoon salt
    • 1/4 teaspoon pepper
    • 1.5kg rabbit meat, cleaned and cut into pieces
    • 3 tablespoons extra-virgin olive oil
    • 2 cups thinly sliced onions
    • 750g 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 (500ml) beer
    • 4 cups (1 litre) chicken stock
    • 3 tablespoons plain flour
    • 2 tablespoons softened butter
    • 1 tablespoon minced fresh parsley

    Preparation:40min  ›  Cook:50min  ›  Ready in:1hour30min 

    1. 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 casserole dish over medium-high heat until lightly smoking.
    2. 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.
    3. Place the browned rabbit pieces into the casserole dish 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.
    4. 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.
    5. 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.

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    Reviews in English (19)


    Wow! Now we are cooking. This is a very good meal for those who like rabbit. I recomend this recipe.  -  14 Sep 2008  (Review from Allrecipes USA and Canada)


    This was a great way to fix rabbit. I have only had rabbit 'fried' in my lifetime. Great flavor with the beer and the herbs. I didn't know rabbit was tough. The meat was hard to get off the bone. I am going to fix the sauce and fry chicken next time and braise it like the rabbit.  -  04 Apr 2010  (Review from Allrecipes USA and Canada)


    Excellent recipe. The rabbit was tender and full of flavor. We both enjoyed it very much.  -  11 Mar 2011  (Review from Allrecipes USA and Canada)