Today RECIPE OF rabbit in beer a very tasty dish that you can serve with a simple mashed potatoes or another side dish not too flavorful because it is a main course with an intense taste.
The rabbit is a lean meat often sold whole or portioned and the most common cuts are the thigh, the saddle and the shoulders with which to prepare pan-fried, roast and stewed main courses.
In terms of nutritional values the meat of rabbit has little fat, is low in calories (118 cal/100 g), has high-quality proteins and is very digestible, therefore suitable also for children, the elderly and those who practice sports.
However, consumption of rabbit meat has been in sharp decline in recent surveys, perhaps also due to changing population demands often oriented towards vegan diets.
This dish rabbit in beer is very easy to make and very good so… follow me in the kitchen and we’ll prepare it together!!
I suggest 
RABBIT WITH PEPPERS
RABBIT IN POTACCHIO
RABBIT IN BEER
ASI’s Kitchen
- Difficulty: Very easy
- Cost: Inexpensive
- Preparation time: 20 Minutes
- Cooking time: 1 Hour 30 Minutes
- Portions: 4 servings
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients RECIPE RABBIT IN BEER
- 2.2 lb rabbit (cut into pieces)
- 3/4 cup + 1 tbsp light beer
- 3 cloves garlic
- 3 sprigs rosemary
- 2 oz Pancetta (streaky)
- 1 leaf bay leaf
- pinch brown sugar
- to taste Extra virgin olive oil
- to taste Lemon zest (untreated)
Tools RECIPE RABBIT IN BEER
#ADV
- Tegame
- Mixer
- Spatola
- Grattugia
Preparation RECIPE RABBIT IN BEER
In a large skillet sauté the finely chopped rosemary with the garlic very finely using 3–4 tablespoons of extra virgin olive oil.
Also add the diced pancetta and continue cooking for a few minutes.
Add the rabbit pieces and brown them for about 5 minutes.
Season moderately with salt and pepper, deglaze with the beer and cook covered in the pan for about 1 hour and 30 minutes, adding a pinch of brown sugar.
If the rabbit in beer becomes too dry, add more beer.
Once cooking is finished, complete the rabbit in beer by sprinkling the preparation with the grated lemon zest which will cut the fat and give a balanced flavor to the dish.
Enjoy your meal with rabbit in beer!!
Annalisa
Tips and notes
For this main course I suggest as a side parsley potatoes or sage potatoes….
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Copyright © 2018 Annalisa Altini, All rights reserved
SOURCE Cucina moderna February 2018
