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Ingredients (view qty in metric system instead) 2 tbsp. butter 2 tbsp. olive oil two 3 pound skinned and dressed rabbits, cut into serving size pieces 1/2 tsp. salt 1/2 tsp. pepper 4 medium leeks, white part only, chopped 3 medium onions, peeled and chopped 3 medium carrots, peeled and chopped 2 cloves garlic, minced 1 1/2 tsp. crumbled dried thyme 1 bay leaf 3 tbsp. all purpose flour 2 cups chicken broth 12 ounces dark beer Directions Melt butter with oil in a large skillet. Season rabbits and add to skillet. Lightly brown rabbits on all sides. Reserve rabbits. Add leeks, onions, carrots, garlic, thyme and bay leaf. Cover and cook, stirring occasionally, until onions are tender, about 20 minutes. Add flour and cook, stirring, 5 minutes, don't brown. Stir in broth and beer. Return rabbits to skillet and bring to a boil. Reduce heat, cover and simmer rabbit about 75 minutes until very tender, turning occasionally. Remove rabbit from skillet and tent with foil. Strain pan liquid into a large measuring cup, pressing on solids. Return strained liquid to skillet and boil until reduced to 2 cups, about 15 minutes. Return rabbit to skillet. Simmer until heated through, basting frequently. Serve immediately with sauce. Serves 6. Related Recipes View/Post Comments (0) Add To MyRecipeBox Send to a Friend |
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