Recipe from AllRecipes.com. Original photo courtesy of Texas Parks & Wildlife.
Beer and herbs add depth and flavor to your hoppin’ game.
Preparation time: 40 minutes. Cook time: 50 minutes. Serves 6; 528 calories.
½ c. plus 3 Tbsp. all-purpose flour, divide ½ tsp. salt
¼ tsp. pepper
3 lbs. rabbit meat, cleaned and cut into pieces
3 Tbsp. extra-virgin olive oil, divided
2 c. onions, thinly sliced
1 ½ lbs. mushrooms, thinly sliced
2 Tbsp. garlic, chopped
1 Tbsp. fresh thyme, chopped
1 Tbsp. fresh basil, chopped
1 Tbsp. fresh rosemary, chopped
2 bay leaves
2 c. amber beer
1 quart chicken stock
2 Tbsp. butter, softened
1 Tbsp. fresh parsley, minced
Place ½ cup flour, salt, and pepper into a plastic bag and toss to mix. Add rabbit meat and toss to coat. Shake off excess and lay meat to one side. Heat 2 tablespoons of olive oil in a Dutch oven over medium-high heat until it is lightly smoking.
Sear breaded rabbit on each side until golden brown, then set aside. Pour in remaining oil and stir in sliced onions. Cook until onions have softened, about 2 minutes, then stir in mushrooms and garlic, cooking for an additional 2 minutes. Add thyme, basil, rosemary, and bay leaves. Add salt and pepper to taste.
Place browned rabbit pieces into the Dutch oven; pour in beer and chicken stock. Bring mix to a boil over high heat, then reduce heat to medium-low. Cover and simmer until the rabbit is very tender, about 25 to 30 minutes.
Meanwhile, stir 3 tablespoons of flour into the softened butter until smooth. Remove rabbit from the broth and set aside. Skim any visible fat off the liquid, then whisk in butter paste. Simmer for 3 to 4 minutes until thickened, then remove bay leaves, season again with salt and pepper as needed, and stir in parsley. Serve the thickened sauce with the rabbit.