Recipe #5669
Beer-braised Rabbit with Cranberries
| Preparation: | 0 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 0 min |
| Total: | 0 min |
4
servings
servings
| Category: | Meats and substitutes |
| Subcategory: | Game meats |
| Source: | Académie Culinaire |
Wine & food pairing
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Recipe ingredients
- 1 rabbit, cut into pieces
- Salt and pepper to taste
- 1/2 cup (125 mL) flour*
- 1 Tbsp. (15 mL) butter*
- 1 Tbsp. (15 mL) Irresistibles extra virgin olive oil*
- 2 shallots, minced
- 2 whole garlic cloves, peeled
- 1 1/3 cups (341 mL) dark beer
- 1 Tbsp. (15 mL) chopped fresh thyme
- 1 Tbsp. (15 mL) chopped fresh oregano or 1/2 tsp. (2 mL) Irresistibles dried oregano*
- 1/2 cup (125 mL) dried cranberries
Preparation
Salt and pepper cut up rabbit and dredge with flour.
In a skillet, heat butter and oil over medium heat and brown rabbit being careful not to burn the flour.
Transfer rabbit to the slow cooker. Pour off excess fat from the skillet.
In the same skillet, lightly brown shallots and garlic, then transfer to slow cooker.
Stir in beer, herbs and half the cranberries. Cook on low for 3 hours or until meat falls off the bones.
Spoon cranberry sauce over the pieces of rabbit and serve.
Suggestion
Garnish with minced cranberries and, if desired, chopped oregano.* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
Recipe suggestions
- Rabbit with green olives
- Sautéed Rabbit With Leeks and Clementines
- Rabbit with cream and wild mushroom
- Sole with Nuts and Cranberries
- Roast Pork with Pears and Cranberries
- Beer-braised Pot Cross Rib Roast
- Rabbit-olive Stew
- Rabbit Tagine with Almonds and Prunes
- Beer-Braised Top Blade Flat Iron Roast
- Roast Rabbit with thyme
Beer-braised Pot Cross Rib Roast
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