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Rabbit Stewed in Stout
Serve this with parsleyed potatoes or egg noodles. Drink stout or red wine with
- 4 slices bacon
- 1/2 cup all-purpose flour
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon paprika
- 1 (3 to 3 1/2 pound) rabbit, cut up
- 8 ounces fresh mushrooms, cut into halves
- 1 (16 ounce) jar whole onions, drained
- 1/2 teaspoon dried thyme leaves
- 1 bay leaf
- 1 (12 ounce) bottle Irish stout or dark beer
- 2 tablespoons cold water
- 1 tablespoon cornstarch
- Minced parsley
- Fry bacon in Dutch oven until crisp. Remove bacon and reserve. Reserve fat in
- Mix flour, salt, pepper and paprika.
- Coat rabbit pieces with flour mixture.
- Heat bacon fat until hot.
- Cook rabbit over medium heat until brown on all sides, about 15 minutes.
- Add mushrooms, onions, thyme and bay leaf.
- Pour stout over rabbit and vegetables.
- Crumble reserved bacon over mixture. Heat to boiling; reduce heat. Cover and simmer
until thickest pieces of rabbit are done, about 1 hour.
- Remove rabbit and vegetables to warm platter; keep warm.
- Remove bay leaf. Heat stout mixture to boiling.
- Mix water and cornstarch; stir into stout mixture. Boil and stir for 1 minute.
- Pour sauce over rabbit and vegetables.
- Sprinkle with parsley.
Yields 6 servings.