Recipe Database
Beer Braised rabbit
Beer Braised rabbit
3 Tbs of oil
2 whole rabbits cleaned and cut into quarters.
(Substitute Chicken but it needs to be skinless and cut into 10 pieces)
1/2 c flour seasoned
1/2 lb andouille sausage
2 c thinly sliced onions
2 lb mushrooms sliced
4 c chicken stock (MAKE YOUR OWN) or buy Swanson's (see note)
2 bottles of amber beer

  In a large stock pot with a lid heat the oil to about med/med high. Season your flour and your rabbit. Dredge the rabbit in the flour and begin browning on both sides. Remove the rabbit from the pan and set aside (I know it's not fully cooked yet that will come later). Add the sausage and cook about 3 minutes then add the onions, and mushrooms, season them. Add the rabbit back into the pot and add the beer and the chicken stock. Begin to simmer and stir. Cook for about 30-45 minutes until the rabbit is tender. Remove rabbit from the pot and whisk in a cornstarch slurry (Add water to cornstarch, stir together to make our thickening agent it will thicken as it comes to a boil). Bring to a slight boil to thicken gravy. Serve the rabbit mashed spuds and ladle over the rabbit gravy.

Note: 1 Mike says the beer should at least be tasted to be sure it isn't poisoned. Note: 2 You could use Swanson's Organic Low Sodium chicken stock for the best out of the can flavor.