Rabbit Braised with Kriek Beer and Dried Cherries

  • prep time1 min
  • total time 75 min
  • serves 2
Christine Cushing
Christine Cushing

Recipe courtesy of Alan Moore.

14 Ratings
Directions for: Rabbit Braised with Kriek Beer and Dried Cherries


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


freshly cracked black pepper


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

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

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

4. Do this in batches to avoid over crowding the pan.

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

6. Cook on medium heat until shallots start to brown.

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

8. Cover and simmer on low heat for about 1 hour.

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

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.

See more: Berries, Party Favourites, Fruit, French, Fall, European, Game, Main, Dinner, Braise


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