Beer Braised Rabbit & Rabbit Flank Steaks

beer

🥗Healthier: non-alcoholic beer

💰Cheaper: chicken broth

Non-alcoholic beer maintains flavor without alcohol content.

rabbit

🥗Healthier: chicken

💰Cheaper: pork

Chicken is more accessible and affordable than rabbit.

Heat olive oil in a large Dutch oven over medium heat until shimmering.

Season the rabbit with salt and black pepper, then brown in the pot on all sides, about 5-7 minutes.

Remove the rabbit and set aside, then add butter to the pot.

Sauté chopped onion, carrots, and celery until softened, about 5 minutes.

Add minced garlic and cook until fragrant, about 1 minute.

Stir in thyme, bay leaves, and mustard, mixing well.

Pour in the beer, scraping up any browned bits from the bottom of the pot.

Return the rabbit to the pot and add chicken stock until the rabbit is nearly submerged.

Bring to a simmer, then cover and reduce heat to low.

Braise for 1.5 to 2 hours, until the rabbit is tender and falling off the bone.

Remove the rabbit and let rest for a few minutes before shredding.

Strain the sauce and return to the pot, reducing if necessary to thicken.

Serve the rabbit with the sauce spooned over, garnished with parsley.

Cooking Techniques

Spice Level:

Allergens