Beer-braised Rabbit with Cranberries

Beer-braised Rabbit with Cranberries
  • 4 servings
  • 0:00 Preparation
  • 0:00 Cooking
  • 0:00 Total Time

Ingredients

Add all
  • 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)

    extra virgin olive oil

  • 2

    shallots, minced

  • 2

    whole garlic cloves, peeled

  • 1/3 cups
    (80 mL)

    dark beer

  • 1 Tbsp.
    (15 mL)

    chopped fresh thyme

  • 1 Tbsp.
    (15 mL)

    chopped fresh oregano or 1/2 teaspoon (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.

Source: Académie Culinaire

Wine and meal pairing

Fruity and  medium-bodied

Fruity and medium-bodied
These medium-bodied wines have an intense colour with a rich nose dominated by fruit aromas. Wines that are flavourful and accessible to all.
Product categories: red wine, rosé wine.

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© Société des alcools du Québec, 2007