Name: Rabbit in Beer Sauce
Total time: 45 min

1. remove all tallow from the rabbit and divide into six to eight pieces, rinse and pat well with kitchen roll. Cut bacon into strips, carrots into slices, finely dice onion and garlic cloves. Brown rabbit pieces in a roasting pan with butter at low temperature all around (if you fry rabbit too hot, it will become dry). Take out the slightly browned pieces and fry the bacon strips. Add the onion and garlic

and after two minutes add the carrot slices. Sauté for about five minutes. Put the rabbit pieces on the carrots, add the beer, fill with the herbs and cook at low temperature, turning, for about 2 hours, until the meat can be easily removed from the bone. Keep the rabbit parts warm, pour the sauce through a sieve into a saucepan and cook. Add the whipped cream little by little (you don’t have to use all of it), continue cooking and season to taste with salt and freshly ground pepper.

then it becomes a little bit spicier, or dried plums, which give the malty sauce a sweet note form that goes well with rabbit.

Our tip: use a deliciously spicy bacon for a delicious touch!

Rabbit in Beer Sauce

Ingredients:

Instructions:

Related Recipes: