750 ml - 1 L SELECTED VARIETIES
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.
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
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