Beer-Braised Rabbit


  • 1 12-ounce bottle amber ale
  • Toasted bread for serving
  • 1 tablespoon(s) all-purpose flour
  • 4 ounce(s) thickly sliced bacon
  • 2 tablespoon(s) extra-virgin olive oil
  • 1 jalapeño
  • 2 rabbits
  • + 4 more ingredients
    • 3 cup(s) chicken stock or low-sodium broth
    • 2 carrots
    • 1 large onion
    • 2 clove(s) garlic

In a large, enameled cast-iron casserole, heat the olive oil. Add the bacon and cook over moderately high heat until browned, about 5 minutes. Using a slotted spoon, transfer the bacon to a paper towel-lined plate. Season the rabbit with salt and pepper and add half to the casserole. Cook over mo...

View full recipe at Food & Wine


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