Beer-Braised Rabbit | Emeril Lagasse
Recipe Information
Beer Braised Rabbit
Cultural Context
Beer braised rabbit is a traditional Belgian dish that showcases the country's rich brewing heritage. The dish is often enjoyed in rustic settings, reflecting the communal spirit of Belgian cuisine. With its hearty flavors and comforting texture, it has become a favorite in many homes and restaurants, often served with crusty bread or potatoes. Modern adaptations may use different types of beer or incorporate local ingredients, but the essence of the dish remains a celebration of simple, quality ingredients.
Quantities are estimated based on standard recipes for your convenience. The actual ingredients used in this video are accurate.
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.
Season the rabbit pieces with all-purpose seasoning and Creole seasoning.
Dredge the seasoned rabbit in flour, shaking off the excess.
Heat vegetable oil in a pot and brown the rabbit pieces.
Remove the browned rabbit pieces from the pot.
Add sliced onions to the pot and season with salt and fresh pepper.
Add chopped Portuguese sausage (chorizo) to the pot.
Add button mushrooms to the pot.
Add 42 cloves of garlic to the pot.
Add a couple of bay leaves and fresh thyme to the pot.
Glaze the mixture with beer and allow it to cook for a few minutes.
Return the browned rabbit to the pot.
Add enough stock to cover the rabbit.
Bring the mixture to a boil, then cover the pot and braise for about an hour.
Cooking Techniques
Equipment Needed
Spice Level:
🌶️🌶️🌶️Contains AlcoholDietary
Allergens
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