Braised rabbit in Alley Kat Aprikat beer

Braised rabbitWith shitake mushroom and dried apricot   Serving 4-5

Rabbit can be found in most Italian specialty store and it is also now available at Real Canadian Superstore. This recipe is great served with lemon-scented risotto and braised root vegetables. Cutting up a rabbit  - step by step

1                      rabbit, cut in 11 pieces 1                      large Ziploc bag 1L                    Alley Kat Aprikat beer (3 bottles) 2                      sprigs of thyme 1/2 cup.           olive oil 1/2 cup            sliced shallot 1 cup               sliced fresh shitake mushroom (or button mushrooms) 1/2 cup            sliced dried apricot 1 cup               whipping cream 1tbsp               chopped fresh tarragon (or 1 tsp. dry tarragon) To taste           salt & pepper

Method:

    1. Place the cut-up rabbit into a Ziploc bag and add 300ml of Aprikat beer and the thyme sprigs. Push the air out as much as possible and zip the bag close. Refrigerate for a least 6 hours and to a maximum of 10 hours.
    2. Remove the rabbit from the bag and pad dry on paper towel. Season with salt and pepper; discard the marinade.
    3. Place a sauté pan on medium heat and add 1/8 olive oil. In the meantime, flour slightly the rabbit pieces, shaking off any excess flour, and place the meat in the hot oil (but not smoking!) and allow browning on both sides for couple of minutes. Do not over brown, as it will dry the meat. Remove the golden browned rabbit pieces and put aside.
    4. Place the shallot into the hot pan along with a pinch of salt and pepper (add a little extra olive oil if needed) and turn down the heat to gently cook the shallot until caramelized.
    5. Add the sliced shitake mushrooms, season with a little more salt and pepper, and cook on gentle heat until soft.
    6. Deglaze the pot with the remaining beer, bring to a quick simmer and add the cream.
    7. Add the rabbit pieces back to the pan along with the chopped tarragon and dried apricot.
    8. Mix well to cover the meat and bring to a quick simmer. Cover with a lid and place into a pre-heated oven (350F) for about 45 minutes or until the meat reach an internal temperature of 67°C (153°F).
    9. Remove the rabbit from the braising liquid and reserve hot.
    10. Reduce the braising stock to required consistency and adjust seasoning if needed.
    11. Place the rabbit in a serving platter and cover with the sauce. Serve immediately.
Ingredients, RecipesCuisine and ChâteauAlley Kat Aprikat beer, calgary cooking class, rabbit, shitakee