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Rabbit stewed with vegetables and mushrooms in beer

Rabbit Stewed with Vegetables and Mushrooms in Beer

Wholesome, delicious, and a little out of the ordinary — a hearty main course. A dish made by this recipe is perfect for an evening family dinner; it'll win over the whole family and any guests, leaving everyone full and happy.

The Patricks channel

Recipe author

Rabbit stewed with vegetables and mushrooms in beer

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Composition / ingredients

Servings:

Rabbit

1.3

Onion

400

Beer

0.5

Bell pepper

Tomatoes

Mushrooms

500

Garlic

Sunflower oil

Fresh herbs

Table salt

Celery root

Ground hot pepper

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 43 % 9 g

Fats 43 % 9 g

Carbohydrates 14 % 3 g

109 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

Slice the onion into half-moons.
Step 2:

Cut the garlic cloves into small dice.
Step 3:

Cut the bell peppers into thin strips.
Step 4:

Cut the tomatoes into rounds.
Step 5:

Cut the mushrooms into medium pieces.
Step 6:

Cut the rabbit into large pieces.
Step 7:

Pour the sunflower oil into a pan for searing the rabbit.
Step 8:

Sear the rabbit until lightly golden. Once it's browned, season with salt and spices.
Step 9:

Next, add the onion. Stir and cook until softened. Then season with more spices and salt.
Step 10:

Add the mushrooms once the onion has cooked. Stir and cook for about twenty minutes over medium heat, stirring and letting the liquid the mushrooms release cook off.
Step 11:

Transfer everything to a clay baking dish once it's seared.
Step 12:

Add the garlic, bell pepper, and tomato. Season with spices and salt on top.
Step 13:

Cover it all with fresh herbs.
Step 14:

Pour in the beer.
Step 15:

Cover with a lid and stew in the oven for one hour at 350°F (180°C).

This recipe takes a bit of effort, but the result is well worth it. From experience, you can swap the rabbit for chicken or another meat to suit your taste — but I go with rabbit, since it's leaner. You can also skip the searing step and put everything straight into the stewing dish, though searing gives the dish a lovely flavor. The meat and vegetables soak up the taste and aroma of the beer; the alcohol cooks off, but the flavor stays behind. Use any fresh herbs you like — cilantro, dill, parsley, or basil. Not everyone cares for celery, so you can leave it off the list or add just a little. Since this isn't an everyday dish, it makes a striking centerpiece for guests or family — a hearty, satisfying addition to any spread. Because the vegetables turn soft after cooking, it's best enjoyed fresh; reheated, it's not as good, as the vegetables tend to turn to mush. For the same reason, always cut the tomatoes and peppers into large pieces or wedges. Enjoy!