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Beer-braised Rabbit with Cranberries https://www.metro.ca/userfiles/image/recipes/lapin-biere-brune-canneberges-sechees-mijoteuse-5669.jpg PT00M PT00M PT00M
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.
4
1 rabbit, cut into pieces 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
Beer-braised Rabbit with Cranberries

Beer-braised Rabbit with Cranberries

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4
servings
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Imprimer ma sélection
Imprimer ma sélection

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)
    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
Imprimer ma sélection

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.

Discover your taste profile!

© Société des alcools du Québec, 2007

Beer and meal pairing

Bright & balanced

Bright & balanced

A very versatile beer.
Discover a perfect balance between the bitter bouquet of hops and the sweet taste of malt in this medium-lightbodied beer with a crisp, clean finish.

Legal Notice

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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