Recipe

Smokey Rabbit Recipe

Add Step-by-Step Photos	Greenlord / All my dishes 1 year, 5 months ago Unique rabbit recipe that will astonish even the most advanced cook. This is my own creation that i did for a fund raising dinner, i had nothingelse but comendations for this one. Extremely unique taste and texture. Recommended to advanced cooks. For best results use cast iron pan.... More Prep:45m Cook:105m Servings:8	Greenlord
	difficult expensive exquisite

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Ingredients

3 tablespoons oil

2 whole rabbits cut into individual pieces (search on the internet how tu cut a rabbit)

1/2 cup plus 3 tablespoons flour

Salt

Freshly ground black pepper

2 cups thinly sliced onions

1 1/2 pounds wild mushrooms, thinly sliced

2 tablespoons chopped garlic

1 tablespoon chopped fresh thyme

2 bay leaves

1/4 tablespoon paprika

3 cup Cream Ale (Killkenny)

4 cups brown chicken stock

2 tablespoons butter

3 tablespoons flour

1/2 cup of 15% cream

4 ounces OLD FIRM cheddar cheese, grated

4 ounces Montery jack, grated

1/4 cup of brandy

1 tablespoon finely chopped parsley

Directions

In a large oven-proof pan , heat the oil.

Season the rabbit and 1/2 cup of the flour with salt and pepper.

Dredge the rabbit pieces in the seasoned flour, coating each side completely.

Lay the rabbit, skin side down in the oil and brown for 3 to 4 minutes on each side.

Remove the rabbit from the pan and set aside.

Add the onions and cook until slightly brown.

Season with salt and pepper.

Add the mushrooms and garlic.

Saute for 2 minutes.

Add thyme and bay leaves and paprika

Add 2 cups of the beer and the chicken stock.

Bring the liquid up to a simmer and cover.

Add the rabbit again

Cook the rabbit until very tender (about 30 to 35 minutes,

skimming off the fat every 10 minutes)

Remove the rabbit pieces again and set aside.

Blend 2 tablespoons of butter and 3 tablespoons of flour together into a smooth paste

Whisk the paste into the hot liquid.

stirring constantly, Slowly whisk in the cream.

stirring constantly, Slowly whisk in the beer.

stirring constantly in 1 direction only, add the cheeses, 1 handful at a time until smooth and creamy.

stirring constantly, add the brandy

Bring the liquid to a simmer and cook for 3 to 4 minutes.

Add the rabbit back to the pan and continue to cook for 5 minutes.

Stir in the parsley. Season with salt and pepper if needed.

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Comments

mystic_river1 1 year, 1 month ago said:
How wonderful is this! Thank you, I love rabbit but this is over the top! Very high 5.
joymarie

jimrug1 1 year ago said:
I like this. We do a method very similar to this for pheasant/quail only we use a roux as a thickener instead of cheese. Thanks for sharing...;-)~ Jim

greenlord 1 year ago said:
Thank you very much for your comment. if you have that pheasant/quail recipe handy i would love it if you post it! By the way, the thickener in this recipe is at step 17, it is the flour paste. Cheese is only used to hence the flavor and blend the subtile brandy and beer aromas. Very important tu use OLD chedar though :).

jimrug1 1 year ago said:
Hi Jean, Your right, I must have read over step 17...;-)~ I hear ya about the aged cheese. Don't want to end up with at gloppy mess. I am a sucker for any recipe calling brandy and beer.......;-)~ This recipe will be on my short list. Thanks again ..

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