Name: Beer Braised Rabbit
Ingredients: 3 tb Oil; 2 Whole rabbits; skin on and cut; ; into individual; ; pieces; 1/2 c Plus 3 tablespoons flour; Salt; Freshly ground black pepper; 1/2 lb Ground andouille or other pork sausage; 2 c Thinly sliced onions; 1 1/2 lb White mushrooms; thinly sliced; 2 tb Chopped garlic; 1 tb Chopped fresh thyme; 2 Bay leaves; 2 c Amber beer; 4 c Brown chicken stock; 2 tb Butter; 1 tb Finely chopped parsley

CATEGORY	CUISINE	TAG	YIELD
Meats		Emlive09	1	servings

INGREDIENTS

3	tb	Oil
2		Whole rabbits; skin on and cut
		; into individual
		; pieces
1/2	c	Plus 3 tablespoons flour
		Salt
		Freshly ground black pepper
1/2	lb	Ground andouille or other pork sausage
2	c	Thinly sliced onions
1 1/2	lb	White mushrooms; thinly sliced
2	tb	Chopped garlic
1	tb	Chopped fresh thyme
2		Bay leaves
2	c	Amber beer
4	c	Brown chicken stock
2	tb	Butter
1	tb	Finely chopped parsley

INSTRUCTIONS

In a large, oven-proof pan with a lid, heat the oil. Season the
rabbit and 1/2 cup of the flour with salt and pepper. Dredge the
rabbit pieces in the seasoned flour, coating each side completely.
Lay the rabbit, skin side down in the oil and brown for 3 to 4
minutes on each side. Remove the rabbit from the pan and set aside.
Add the sausage and brown for 2 to 3 minutes. Add the onions. Season
with salt and pepper. Saute for 2 to 3 minutes or until tender. Add
the mushrooms and garlic. Saute for 2 minutes. Season with salt and
pepper. Add thyme and bay leaves. Add the rabbit to the vegetable
mixture. Add the beer and chicken stock. Bring the liquid up to a
simmer and cover. Cook the rabbit until very tender, about 30 to 35
minutes, skimming off the fat. Remove the rabbit pieces from the pan
and set aside.
Blend the remaining flour and butter together into a smooth paste.
Whisk the paste into the hot liquid. Bring the liquid to a simmer and
cook for 3 to 4 minutes. Add the rabbit back to the pan and continue
to cook for 5 minutes. Stir in the parsley. Season with salt and
pepper if needed. Serve the rabbit with the potato gratin and garnish
with parsley.
Yield: 6 servings
Converted by MC_Buster.
Per serving: 1297 Calories (kcal); 89g Total Fat; (62% calories from
fat); 95g Protein; 26g Carbohydrate; 321mg Cholesterol; 430mg Sodium
Food Exchanges: 0 Grain(Starch); 12 1/2 Lean Meat; 4 1/2 Vegetable; 0
Fruit; 13 Fat; 0 Other Carbohydrates
Recipe by: EMERIL LIVE SHOW #EM1C63
Converted by MM_Buster v2.0n.

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