Reviews & Comments

(8 Ratings)

8 Ratings

5 spoons
4 spoons
3 spoons
2 spoons
1 spoons

Rabbit Stewed in Stout

This richly flavored stewed rabbit has a special ingredient to make it tender and flavorful: Irish stout!

Prep: 25 MinTotal: 1 Hr 55 Min

1 - 4 of 4 Reviews

Posted 5/7/2012 9:14:49 AM REPORT ABUSE cuams4 said:

Rating:

Really good recipe and one of the few rabbit recipes on here. "the greasy spoon" has no idea what he/she is talking about and must not be a competent cook. This recipe can be changed in several ways (the vegetable you cook with it or the spices and herbs you use for instance). The techniques it teaches are invaluable however. A few places I supplemented this recipe is that after I finish browning all the rabbit, I build a gravy with the left-over brown bits in the pan by adding a little olive oil and starting a rue with the leftover flour used for dredging, then add the stout gradually making a gravy, then boil and simmer as directed. Moreover, I usually marinate the rabbit hassenpfeiffer style overnight or for up to 3 or 5 days, then I use this marinade (which includes beer) in place of the stout for the liquid.

This reply was: Helpful Inspiring

Posted 6/22/2011 7:42:38 PM REPORT ABUSE grumpibear said:

Rating:

very good recipe, left out the parsley at the end. When I began cooking I couldn't find my paprika so substituted with cayenne pepper. Rabbit was delicious, tastes just like dark meat chicken, however the pieces were full of small bones, so it made it hard to get a good full belly having to take small bites one at a time. Will make again, except next time will use chicken or precut the rabbit into bitesize pieces.

This reply was: Helpful Inspiring