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Smokey Rabbit Recipe

Ingredients

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.

Reviews & Comments 4

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    " It was excellent "
    krzykt ate it and said...
    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!
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    " It was excellent "
    jimrug1 ate it and 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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  • greenlord 15 years ago
    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 :).
    Was this review helpful? Yes Flag
    " It was excellent "
    jimrug1 ate it and 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
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    " It was excellent "
    mystic_river1 ate it and said...
    How wonderful is this! Thank you, I love rabbit but this is over the top! Very high 5.
    joymarie
    Was this review helpful? Yes Flag

The Cook

greenlord Montreal, CA

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