The Rabbit with Light Beer is a simple, tasty, and economical main course. Rabbit has flavorful meat and tender flesh, making it very versatile in the kitchen. An easy recipe that doesn’t require much attention, and this one where I used beer turned out excellent.
Other recipes
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 10 Minutes
- Portions: 3
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1/2 rabbit (in pieces)
- 1 carrot
- 1 stalk celery
- 1 clove garlic
- 1 shallot
- 1 sprig rosemary
- 3.5 tbsp extra virgin olive oil
- 1 tsp fine salt
- 1.4 cups light beer
Tools
- Kitchen Scale
- Cutting Board
- Pan 11 inches
- Lid 11 inches
Steps
Place all diced flavors and chopped rosemary in a pan with the extra virgin olive oil and let them brown over low heat for a few minutes. Place the well-washed rabbit pieces, dabbed with paper towels, to take on color from all sides, and when well browned, pour in the light beer. Let it evaporate for a few minutes, salt, cover, and lower the heat. Cook for 1 hour and 30 minutes, serve hot with potatoes or vegetables.
