Rabbit in Beer
Rabbit in Beer
Recipe Details:Rabbit in beer with prunes is very aromatic, tender and delicious. Light beer and prunes go well with rabbit meat and fully help to reveal its taste. This diabetic-friendly dish is perfect with any side dish or vegetable salad.
- Rabbit – 1
- Light beer – 0.5 liter
- Mustard – 2 tbsp.
- Honey – 2 tbsp.
- Pitted prunes (cut into pieces) – 10
- Garlic (chopped) – 3 cloves
- Medium onion (cut into half-rings) – 3
- Lemon juice – 1 tbsp.
- Almond flour – ½ cup
- Rye bread – 4 pieces
- Fresh thyme – 3 sprigs
- Bay leaf – 2
- Salt and ground black pepper – to taste
- Vegetable oil for frying
Recipe Directions:Step 1
Cut the rabbit into portions. Remove the crust from the bread and brush with honey and mustard.
Heat some oil in a frying pan and Fry the onion with garlic until soft.
Roll the pieces of rabbit in flour on all sides and fry in a frying pan where the onion and garlic were fried until golden brown.
In a deep saucepan, put in layers pieces of rabbit, onions and prunes. Season with salt and pepper, add lemon juice and thyme, and then pour the beer into the saucepan.
Put the bread on the rabbit with the greased side down. Bring the beer to boil and then simmer for 50 minutes. Add more beer if necessary. Add bay leaves after 40 minutes of cooking. Mix the content of the saucepan well so that the bread is completely dissolved, taste and add spices if necessary. When the rabbit is ready, serve it hot. Bon appetit!
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