Beer stewed rabbit

    1 hour 30 min

    This is a delicious winter warmer. Rabbit is simmered with mushrooms in a herb-seaoned beer. Enjoy with mashed potatoes and a side of veg, if desired.

    29 people made this

    Serves: 6 

    • 60g plain flour
    • 1/2 teaspoon salt
    • 1/4 teaspoon pepper
    • 1 (1.35kg) rabbit meat, cleaned and cut into pieces
    • 3 tablespoons extra-virgin olive oil, divided
    • 225g thinly sliced onions
    • 675g 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
    • 500ml amber beer
    • 1 litre chicken stock
    • 3 tablespoons plain flour
    • 30g softened butter
    • 1 tablespoon finely chopped fresh parsley

    Prep:40min  ›  Cook:50min  ›  Ready in:1hr30min 

    1. Place 60g 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 large saucepan 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 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. Return the browned rabbit pieces into the saucepan and pour in the beer and chicken stock. 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.
    4. Stir 3 tablespoons of flour into the softened butter until smooth. Remove the rabbit from the simmering stock and set aside. Skim any visible fat from the liquid, then whisk in the butter paste. 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 stewed 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 US | 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 US | Canada)


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