| Rabbit in Guinness
Make this several hours or days in advance so the flavors have a chance to mingle.
one 3 pound rabbit, cut up
freshly ground pepper
flour
1 tablespoon of canola oil
1 tablespoon of butter
2medium onions, chopped
3 to 4 cloves garlic, pressed
1 tablespoon of brown sugar
one 12 ounce bottle of Guinness or other stout
2 to 3 cups of chicken stock
2 crumbled bay leaves
1 teaspoon of dried rosemary
1 tablespoon of juniper berries
2 tablespoons of cornstarch
2 tablespoons of cider vinegar
fresh parsley
Season rabbit pieces with freshly ground pepper. Roll in flour. Heat oil and butter in nonstick frying pan. Sauté rabbit pieces until each side is golden brown. Remove rabbit pieces. Sauté onions until transparent. Place rabbit, onions, garlic, brown sugar, and stout in a casserole or roasting pan with lid. Add chicken stock, bay leaves, rosemary and juniper berries. Cover and simmer for about 1 1 12/ hours or until the rabbit is tender. Let sit or refrigerate if rabbit is being served the next day. Before serving reheat, then remove rabbit. In a bowl mix cornstarch and vinegar until cornstarch is dissolved. Add a bit of hot broth, mix until smooth, then stir into pot. If thickening is still needed, add additional cornstarch and vinegar. Keep rabbit, warm in sauce. Add more ground pepper if needed. Serve rabbit on platter, ladled with sauce and sprinkled with fresh parsley. Serves 6 |
|
|
| |
|
