Smokey RabbitFrom greenlord 8 years ago
- 3 tablespoons oil shopping list
- 2 whole rabbits cut into individual pieces (search on the internet how tu cut a rabbit) shopping list
- 1/2 cup plus 3 tablespoons flour shopping list
- salt shopping list
- Freshly ground black pepper shopping list
- 2 cups thinly sliced onions shopping list
- 1 1/2 pounds wild mushrooms, thinly sliced shopping list
- 2 tablespoons chopped garlic shopping list
- 1 tablespoon chopped fresh thyme shopping list
- 2 bay leaves shopping list
- 1/4 tablespoon paprika shopping list
- 3 cup Cream ale (Killkenny) shopping list
- 4 cups brown chicken stock shopping list
- 2 tablespoons butter shopping list
- 3 tablespoons flour shopping list
- 1/2 cup of 15% cream shopping list
- 4 ounces OLD FIRM cheddar cheese, grated shopping list
- 4 ounces Montery jack, grated shopping list
- 1/4 cup of brandy shopping list
- 1 tablespoon finely chopped parsley shopping list
How to make it
- 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.
The Cookgreenlord Montreal, CA
The Rating3 people
Made this tonight. I somehow managed to leave out the brandy- not sure how, but in the end I forgot to put it in. Even without the brandy it was amazing. Everyone loved it and we saved the sauce to put on toast later!krzykt in Glendale loved it
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...;-)~ Jimjimrug1 in Peoria loved it
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 agai...morejimrug1 in Peoria loved it