Rabbit in beer is an original and satisfying dish that is perfect for the festive table. Now there are many different recipes. This article will focus on a few of the most interesting.
Braised rabbit
First, consider the classic recipe for making a rabbit in beer.
For this dish we will need:
- one rabbit carcass
- 400 milliliters of light beer,
- 300-400 grams of mushrooms (you can take any - oyster mushrooms, white, champignons, everything that comes to hand in the refrigerator),
- two medium-sized carrots
- one or two onions,
- two to three tablespoons of vegetable oil, which we will use in the frying process.
A pinch of salt is also required.
How to cook
The recipe for a rabbit in beer is this.
First you need to cut onions and carrots into cubes. As we have already noted, you can take one or two onions, depending on how much you love this and the product and how big your rabbit is.
It is worth noting that the recipe described in this article is designed for six servings. Onions and carrots need to be fried in a skillet in highly heated vegetable oil, stirring constantly. It will take several minutes until they turn golden.
Now it's time to get down to the rabbit itself. Cut the carcass into portions, add to vegetables in this form and continue to fry. It is important to fry the pieces on all sides to a distinctive golden crust.
Now add the pre-chopped mushrooms. In the pan, they should lightly brown. As soon as this happens, salt the dish to taste and add beer, in which you must stew the rabbit for one hour under a closed lid. Turn the slices from time to time, wait until the sauce has finally thickened.
That's all. This is one of the easiest rabbit recipes in beer.
Stew in sour cream
Another common and beloved by many is the way to cook a rabbit in beer - stew it in sour cream.
For the standard six servings, you will need the following ingredients:
- 200 grams of bacon
- two kilogram carcass of a rabbit,
- 500 grams of sour cream
- a pinch of cinnamon.
It will also be necessary to prepare marinade for this dish. It consists of:
- two liters of necessarily dark beer
- four onions,
- four tablespoons of wine vinegar,
- ten juniper berries,
- ten peas of black pepper
- two tablespoons of barberry,
- spices such as cloves, thyme and rosemary.
Cooking process
Gourmets note that rabbit in beer is a dish that will surely be remembered by your guests and loved ones. Another advantage of it is that the majority of the ingredients for its preparation are in the arsenal of every thrifty housewife, and the rest is easy to purchase in a supermarket or in the nearest market. Another caveat, fresh herbs, of course, can be replaced with dry ones.
So, to make a rabbit in dark beer you should start with a marinade. Onions are cut in half rings, then all the ingredients listed above are added - cloves, barberry, thyme, wine vinegar, juniper, black pepper. If something is missing - that's okay. The only thing you need to get is barberry, it will give the dish a special twist. And in the marinade you need to put only half.
Now pour it all with beer. Start with one liter, it is better to pour a little later. The resulting mixture should be boiled for 10-15 minutes, and then let it brew and cool. When the marinade has cooled, dip the rabbit in it. If the rabbit is not completely immersed in the marinade. you need to add beer until this happens.
After that, leave everything to be properly marinated, at least for the night, and preferably for the whole day. Periodically, the contents need to be stirred. When the allotted time has passed, drain the marinade through a strainer, in it we will stew the rabbit.
Pieces of meat must be freed from all kinds of spices and dried with a paper towel. The only thing you can leave is a few tablespoons of pickled onions.
Now you need to pepper the rabbit pieces well and roll them in flour. It should be fried in small portions so that the meat has time to be covered with a golden crust.
Then you need to put all the pieces in a pan or skillet with high sides and pour everything with a marinade. Now it's time to add the remaining barberry, as well as a pinch of cinnamon. It will take one or two hours to simmer the rabbit on the smallest fire. From time to time, you should check the degree of readiness of the meat, as soon as it becomes soft enough, you can add sour cream. After that, we stew the rabbit for another ten minutes.
Simultaneously, fry the bacon in another pan until a crisp forms. After adding a few tablespoons of pickled onions, add the bacon to the rabbit. The dish is ready. It remains only to salt, give a couple of minutes to boil the whole mixture and can be applied to plates.
Cooking in the oven
It is worth noting that there are recipes for making a rabbit in the oven, and not just in a skillet. In this case, we need a rabbit carcass weighing about one and a half kilograms, onions, beer, garlic, fresh basil, flour, as well as other spices to your taste.
The recipe for making a rabbit in the oven recommends first dividing the carcass into portions. They must be thoroughly washed and then dried. Fry the slices in a pan over high heat. Make sure that the meat does not begin to stew, as soon as this happens, put it in a pan.
Cut the onion into half rings, and the garlic into slices. Fry them for another two to three minutes. Stir onion and garlic with flour.
Now you can put the rabbit in a baking dish. Onion with garlic, spices, beer should be poured to the level of meat, almost covering it. It is necessary to simmer in the oven for one and a half to two hours, until the meat becomes soft.
Belgian rabbit in beer
By the way, stewed rabbit is an original Belgian dish. In this country, portioned meat slices are rolled in flour and fried in butter.
Then spread onion, carrots and bacon pre-chopped, stir fry. Add beer and spices. Among the features are two tablespoons of jelly and cherry. Pieces of meat are laid on top and stewed for an hour. In this case, as a rule, the rabbit is not pre marinated.