Rabbit Stewed in Stout Recipe
Ingredients
| Bacon slices | 4 | |
| All purpose flour | 1⁄2 Cup (8 tbs) | |
| Salt | 1 Teaspoon | |
| Pepper | 1⁄4 Teaspoon | |
| Paprika | 1⁄4 Teaspoon | |
| Rabbit | 3 1⁄2 Pound, cut up | |
| Mushrooms | 8 Ounce, cut in half | |
| Whole onion | 15 Ounce | |
| Chopped thyme/1/2 teaspoon dried thyme leaves | 2 Teaspoon (fresh) | |
| Dried bay leaf | 1 | |
| Irish stout/Dark beer | 12 Ounce | |
| Cornstarch | 1 Tablespoon | |
| Cold water | 2 Tablespoon | |
| Chopped fresh parsley | 1 Teaspoon (if desired) |
Nutrition Facts
Serving size
Calories 629 Calories from Fat 95
% Daily Value*
Total Fat 11 g16.3%
Saturated Fat 3.1 g15.7%
Trans Fat 0 g
Cholesterol 323.2 mg107.7%
Sodium 732.9 mg30.5%
Total Carbohydrates 32 g10.5%
Dietary Fiber 3.7 g14.9%
Sugars 5.5 g
Protein 92 g184.1%
Vitamin A 8.1% Vitamin C 25.1%
Calcium 9.1% Iron 81.4%
*Based on a 2000 Calorie diet
Directions
2. Mix flour, salt, pepper and paprika. Coat rabbit pieces with flour mixture. Heat bacon fat over medium heat. Cook rabbit in bacon fat about 15 minutes or until brown on all sides.
3. Stir in mushrooms, onions, thyme and bay leaf. Pour stout over rabbit and vegetables. Crumble reserved bacon over mixture. Heat to boiling; reduce heat. Cover and simmer about 1 hour or until thickest pieces of rabbit are tender.
4. Remove rabbit and vegetables to warm platter; keep warm. Remove bay leaf. Heat stout mixture to boiling. Mix cornstarch and water; stir into stout mixture. Boil and stir 1 minute. Pour sauce over rabbit and vegetables. Sprinkle with parsley.
Chef
