Rabbit - Beer Braised with Herbs
- Ready in: 1 hour 30 minutes
- Serves: 6
- Complexity: very easy
- kcal: 528
- ½ cup flour
- 1 tsp SIDS SALT & PEPPER
- ½ tsp SIDS CRAZY SALT
- 1.5 kg rabbit meat, cleaned & cut in pieces
- 3 tbsp rice bran oil
- 2 cups thin sliced onions
- 450 g mushrooms, thin sliced
- 2 tbsp chopped garlic
- 1 tbsp chopped fresh thyme
- 1 tbsp chopped fresh basil
- 1 tbsp chopped fresh rosemary
- 2 bay leaves
- 2 cups lager
- 1 lt chicken stock
- 3 tbsp flour
- 2 tbsp softened butter
- 1 tbsp fresh parsley, chopped
Place ½ cup flour and SIDS SALT & PEPPER into a plastic bag then 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 pan over medium-high heat until lightly smoking.
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 then cook for an additional 2 minutes. Add SIDS CRAZY SALT, thyme, basil, rosemary and bay leaves. Season to taste with SIDS SALT & PEPPER.
Place the browned rabbit pieces into the pan and pour in the beer and chicken stock. Bring to a boil over high heat, reduce heat to medium-low, cover and simmer until the rabbit is very tender, 25-30 minutes.
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. Simmer for 3-4 minutes until thickened, then remove the bay leaves, season again with SIDS SALT & PEPPER if needed and stir in the parsley.
Serve the thickened sauce with the rabbit.