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Rabbit Braised with Kriek Beer and Dried Cherries

Rabbit Braised with Kriek Beer and Dried Cherries
Cook Time
1h 15 min
Yields
2 servings

Recipe courtesy of Alan Moore.

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ingredients

1 3
lb(s) rabbit, cut into 8 pieces, (4 from legs and 4 from the midsection)
½
cup flour
2
Tbsp unsalted butter
1
Tbsp vegetable oil
3
medium shallot, peeled, and, sliced, thinly
1 ½
cup Kriek beer
¼
cup dried cherries
1
Tbsp red current jelly
1
Tbsp fresh thyme, finely, chopped
salt
freshly cracked black pepper
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directions

Step 1

Salt and pepper the rabbit pieces then dredge in flour to coat lightly.

Step 2

Heat butter and oil in a heavy pan or Dutch oven on medium high heat until foam subsides.

Step 3

Shake excess flour off rabbit pieces and brown well on both sides. Remove to platter.

Step 4

Do this in batches to avoid over crowding the pan.

Step 5

Pour off all but 1 tbsp. of remaining fat in pan and add shallots.

Step 6

Cook on medium heat until shallots start to brown.

Step 7

Add Kriek beer and rabbit pieces to the pan. Bring to a boil.

Step 8

Cover and simmer on low heat for about 1 hour.

Step 9

Rabbit should almost be falling off the bone. Add boiling water if liquid in pan gets too low.

Step 10

Remove rabbit to a clean, warm serving dish with a slotted spoon. Add dried cherries, red currant jelly and thyme to pan and reduce 5 minutes to a sauce-like consistency. Check seasoning.

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