How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Beer Braised Rabbit with Leek Rosti?

You need 16 ingredients. The key ingredients include: 3 tablespoons oil, 2 whole rabbits, skin on and cut into individual pieces, 1/2 cup plus 3 tablespoons all-purpose flour, Salt, and more.

Is Beer Braised Rabbit with Leek Rosti suitable as meat & poultry?

Yes, Beer Braised Rabbit with Leek Rosti falls under the Meat & Poultry category and is a great choice for this type of meal.

How do I store leftover Beer Braised Rabbit with Leek Rosti?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Beer Braised Rabbit with Leek Rosti Recipe

Name: Beer Braised Rabbit with Leek Rosti
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons oil; 2 whole rabbits, skin on and cut into individual pieces; 1/2 cup plus 3 tablespoons all-purpose flour; Salt; Freshly ground black pepper; 1/2 pound ground andouille or other pork sausage; 2 cups thinly sliced onions; 1 1/2 pounds white mushrooms, thinly sliced; 2 tablespoons chopped garlic; 1 tablespoon chopped fresh thyme leaves; 2 bay leaves; 2 cups amber beer; 4 cups brown chicken stock; 2 tablespoons butter; 1 tablespoon finely chopped parsley leaves, plus more for garnish; Leek Rosti, recipe follows

Beer Braised Rabbit with Leek Rosti

Eats Now Editorial Team · 839 kcal · Meat & Poultry

1
In a large, oven-proof pan with a lid, heat the oil.
2
Season the rabbit and 1/2 cup of the flour with salt and pepper.
3
Dredge the rabbit pieces in the seasoned flour, coating each side completely.
4
Lay the rabbit, skin side down in the oil and brown for 3 to 4 minutes on each side.
5
Remove the rabbit from the pan and set aside.
6
Add the sausage and brown for 2 to 3 minutes.
7
Add the onions.
8
Season with salt and pepper.
9
Saute for 2 to 3 minutes or until tender.
10
Add the mushrooms and garlic.
11
Saute for 2 minutes.
12
Season with salt and pepper.
13
Add thyme and bay leaves.
14
Add the rabbit to the vegetable mixture.
15
Add the beer and chicken stock.
16
Bring the liquid up to a simmer and cover.
17
Cook the rabbit until very tender, about 30 to 35 minutes, skimming off the fat.
18
Remove the rabbit pieces from the pan and set aside.
19
Blend the remaining flour and butter together into a smooth paste.
20
Whisk the paste into the hot liquid.
21
Bring the liquid to a simmer and cook for 3 to 4 minutes.
22
Add the rabbit back to the pan and continue to cook for 5 minutes.
23
Stir in the parsley.
24
Season with salt and pepper, if needed.
25
Serve the rabbit with the leek rosti and garnish with parsley.
26
Leek Rosti:
27
3 large Idaho potatoes
28
Water, to cover
29
Salt
30
3 tablespoons butter, plus more as needed
31
1 1/2 cups chopped leeks, white part only
32
Freshly ground white pepper
33
Place the potatoes in a saucepan, cover with water and season with salt.
34
Over medium heat, bring the water to a boil, reduce the heat to medium low and cook until the potatoes are tender.
35
Remove from the water and cool completely.
36
Peel the potatoes and pass through a coarse grater.
37
In a large nonstick saute pan, over medium heat, melt the butter.
38
Add the leeks.
39
Season with salt and white pepper.
40
Saute for 2 minutes.
41
Add the potatoes and mix thoroughly.
42
Using the back on a wooden spoon press the potato mixture firmly into the pan.
43
Reduce the heat to low and cook until the potatoes are crispy and golden brown.
44
Using a spatula, flip the potato cake over and continue cooking the other side, adding more butter, if needed.
45
Remove from the pan and slice into individual servings.

Beer Braised Rabbit with Leek Rosti

How did you like this recipe?

Frequently Asked Questions