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Rabbit Stewed in Stout

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

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( 8 Ratings)

8 Ratings

5 Stars 25%

4 Stars 38%

3 Stars 12%

2 Stars

1 Stars 25%

Member Reviews ( 4 )

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Prep Time 25 min
Total Time 1 hr 55 min
Servings 0

Ingredients

4: slices bacon

1/2: cup Gold Medal® all-purpose flour

1: teaspoon salt

1/4: teaspoon pepper

1/4: teaspoon paprika

1: rabbit, cut up (3 to 3 1/2 pounds)

8: ounces mushrooms, cut in half

1: jar (15 ounces) whole onion

2: teaspoons chopped fresh thyme leaves or 1/2 teaspoon dried thyme leaves

1: dried bay leaf

1: bottle (12 ounces) Irish stout or dark beer

1: tablespoon cornstarch

2: tablespoons cold water

: Chopped fresh parsley, if desired

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Directions

1 Cook bacon in 4-quart Dutch oven over medium heat, stirring occasionally, until crisp. Remove bacon with slotted spoon, reserving fat in Dutch oven, and drain on paper towels.
2 Mix flour, salt, pepper and paprika. Coat rabbit pieces with flour mixture. Heat bacon fat over medium heat. Cook rabbit in bacon fat about 15 minutes or until brown on all sides.
3 Stir in 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 about 1 hour or until thickest pieces of rabbit are tender.
4 Remove rabbit and vegetables to warm platter; keep warm. Remove bay leaf. Heat stout mixture to boiling. Mix cornstarch and water; stir into stout mixture. Boil and stir 1 minute. Pour sauce over rabbit and vegetables. Sprinkle with parsley.

EXPERT TIPS

Expert Tips

During the slow simmering process, the alcohol in the Irish stout will boil away, leaving behind a richly flavored sauce.

It's important to add cornstarch to cold water before stirring it into the sauce. Cornstarch mixes better with cold water to help prevent lumps.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 405
Calories from Fat: 135 ),

% Daily Value

Total Fat: 15 g; 15 %
(Saturated Fat 5 g, 5 % ),
Cholesterol: 130 mg; 130 %;
Sodium: 540 mg; 540 %;
Total Carbohydrate: 20 g; 20 %
(Dietary Fiber 2 g 2 % ),
Protein: 40 g; 40 %

% Daily Value*:

Vitamin A: 0%;
Vitamin C: 4%;
Calcium: 4%;
Iron: 26%;

Exchanges:

1 Starch; 1 Vegetable; 6 Lean Meat;

*Percent Daily Values are based on a 2,000 calorie diet.

REVIEWS & COMMENTS

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1 - 3 of 4 Reviews View All

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