Herb and Beer Braised Rabbit

Ingredients

Contains: milk, wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

• 1/2 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 (3 pound) rabbit meat, cleaned and cut into pieces
• 3 tablespoons extra-virgin olive oil
• 2 cups thinly sliced onions
• 1 1/2 pounds mushrooms, thinly sliced
• 2 tablespoons chopped garlic
• 1 tablespoon chopped fresh thyme
• 1 tablespoon chopped fresh basil
• 1 tablespoon chopped fresh rosemary
• 2 bay leaves
• 2 cups amber beer
• 1 quart chicken stock
• 3 tablespoons all-purpose flour
• 2 tablespoons softened butter
• 1 tablespoon minced fresh parsley

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Heat the oven to 350°F (177°C). In a shallow dish, mix 1/2 cup flour with the salt and pepper. Dredge the rabbit pieces, shaking off any excess.

2. Heat the olive oil in a large Dutch oven over medium-high heat. Brown the rabbit in batches, about 4 minutes per side. Transfer the pieces to a plate.

3. Lower the heat to medium. Add the onions, mushrooms and garlic and cook about 6 minutes, stirring, until softened.

4. Stir in the thyme, basil, rosemary and bay leaves. Pour in the beer, scraping up the browned bits, then add the chicken stock and return the rabbit with its juices. Bring to a simmer.

5. Cover the pot and braise in the oven for about 40 minutes, until the rabbit is tender and the thickest part reaches 165°F (74°C).

6. Remove the rabbit to a plate and discard the bay leaves. Mash the softened butter with the 3 tablespoons flour into a smooth paste.

7. Set the pot over medium heat and whisk the butter-flour paste into the simmering liquid. Simmer 3 minutes until thickened, then return the rabbit to warm through.

8. Sprinkle with the chopped parsley and serve.