By papergoddess on October 27, 2002
Photo by TeresaS
Photo by TeresaS
"Tasty, tangy recipe for rabbit or chicken. Hey, it all tastes like chicken, right?"
Serving Size: 1 (573 g)
Servings Per Recipe: 4
"This chicken was beyond fall-off-the-bone – it was so exquisitely tender that it was difficult to spear bite-size pieces with a fork. Due to medical necessity, I seasoned it with sage (which I pulverized in a mortar and pestle) and pepper instead of salt and pepper. The instructions were not clear as to whether the pieces should be browned to a light golden brown or to a dark, almost crispy, brown and so I did half of each – made no difference because both were mouth-watering. I used a strong English brown ale, only because of American “beer”’s close resemblance to H2O. The end result was a taste of well-blended flavours, ever so slightly nutty and not too sweet at all."
"Excellent!!! Delicious!! My wife swore she would never eat rabbit but after seeing the enjoyment on the kids faces she tried. She loved it! I raise rabbits for meat and she's the only one that didn't eat them. This recipe has made my wife a rabbit eater!!!! Thanks!!!"
"I had a rather large Rabbit (1.4Kg or 3 pounds) and am sure glad I used this recipe to cook it. I was too hungry / impatient for the stove top so baked in a covered dish and the results were superb. I used some extra garlic, an extra onion and a leek and also threw in eight mushrooms after it had been baking for half an hour. I also didn't brown the meat before starting and instead gave it an extra thirty minutes in the oven, although for the last fifteen minutes left the oven turned off to give it a little resting time. Personally I prefer meat to have a lighter texture, so normally don't brown it before baking. Before making the sauce I lightly sauted a finely chopped spring onion in a little butter which complemented the parsley garnish nicely. For the beer I used Tasmanian Cascade Pale and the rest of the six-pack fitted in pretty well with the 1 1/2 hours baking time! By the time I was preparing the gravy all the beer was gone so rather than use stock or water used about 50ml (2 fl. oz) of Tanwy Port which I think gave it bit more of an edge and a richer flavor. So beautiful and tender was the meat my cat Molly ate more than I think I've ever seen her eat before, see attached photos also she was a little quick to be caught at the plate!"
"I followed the recipe exactly. It smelled wonderful while cooking and the chicken was tender but it suffered from a complete lack of seasoning. We added Slap Ya Mama and hot sauce at the table that made it palatable. Am making chicken enchiladas with the leftover meat tonight in order to give it a new life. Was really hoping for a tasty one dish meal :-("
"I made this last night using wild newzealand rabbit. even my fussy teenage son made short work of his plate . im real happy with this recipe and will use it again the gravy was so simple . I used rice flower as its all I have worked a treat . neat colour"
"I followed the recipe exactly but we didn't like it. I didn't like the smell or taste. I expected to really like it with all the high stars so far. The rabbit itself was okay where it didn't pick up too much of the sauce flavor. A lot like chicken. But over all not something I wanted to eat at all. I gave it two stars because my husband thought it was about three stars so I tried to average our ratings."
"Tastes so good! Followed the recipe but didn't have chili sauce, used a tbsp of hot sauce... turned out just right. Chix was moist and so very flavorful. I used Guinnes Black Lager and even the cold left-overs had that subtle flavor for my salads at work! This recipe is a keeper! Thanks for sharing."
"This was the first recipe I tried using the meat rabbits we've started raising. We loved the sauce with the meat, but found it a little too sweet for our liking to be combined with the potatoes and carrots. I will definitely make this again, but will cook the veggies seperately some other way."
"Only thing I did differently was to brine the rabbit (America's Test Kitchen style) since it was wild rabbit. Yep, asked my son to find some rabbits and, low and behold, within 10 mins. heard the first gun shot! 15 mins. later another close shot and then he came home with two. Well, I*had* promised to skin and clean them...YUCK... bad idea on my part but motivational for him. Really had intended on feeding to the dogs, but thought the dogs wouldn't miss what they never got. My first time cooking rabbit and they both turned out delicious! And, best of all, absolutely NOTHING was wasted! The heads, pelts, feet, and guts all went out for either the crows or coyotes. I cooked the hearts and livers in the crock pot.
Most excellent recipe for the first time rabbit preparing cook."
"My son begged me to buy rabbit at the local butcher shop so three weeks later I did. Just made this and my KIDS loved it. It had the look and texture of chicken. I used the oven bake suggestion and 11/2 hours later it fell off the bone and was yummy."
"Strolling through my grocery store's meat section, I noticed they were having a special on rabbit (have never seen it there before). I picked one up, then looked for a recipe. This is excellent! I would probably skip the browning next time and just let it do all it's cooking in the crockpot."
"Yum! Used boneless, skinless chicken breasts and cooked in the oven. May decrease cooking time just a tad as it was a bit dry, but the flavor was superb. We don't like much of a beer flavor, but it was wonderfully mild. We added broth instead of beer for the gravy and the combination was fantastic. Will definitely make again...and this may even convince me to cook rabbit!"
"Very good. My first time cooking rabbit and I am sure it would have been good as chicken too. Great flavor just a little sweet. Made a very good sauce. Will make again."
"Pretty good! I used rabbit and told my kids AFTER dinner. They thought it was chicken."
"this sounds really GREAT!!! I will be making it with the Rabbit!"
"I always have trouble cooking rabbit for some reason. This was easy to make. Turned out perfectly really tasty and tender. My chilli sauce had gone off (not big chilli fans) so I used some salsa dip and a fresh chilli. Thanks so much for the recipe. Definitely a keeper for next time we get a rabbit-there's plenty of them in Australia so we need good rabbit recipes!"
"(Or Pheasant...) I cut this in half using Pheasant breast and it turned out scrumptious. DH now says this is one of his most favorite ways to eat Pheasant!!! :) I prepared it in the crock pot and it took 4 hours to come out nice and tender. This has a great spicy and tangy taste. All I had was some hot chili sauce so that is what I used. This is a keeper. It's going in my Pheasant cookbook. Thanks papergoddess for posting."
"Followed directions to teh detail and it turned out great. I made it with five chicken breasts and they were fork tender. A nice recipe to add to your list."
"I made this last night, with the first rabbit my son has hunted, and all those who ate it, said it was great! In fact they want me to try using this same recipe on some pheasant when they go pheasant hunting next. I forgot to add the optional parsley and paprika garnish, but the shiny gravy glazed the dish beautifully. The flavor was perfect, and the vegatables were done just right, not mushy or overcooked.I ended up w/almost 2 cups of gravy, but still added 1/4 cup more beer, and a couple Tablespoons more brown sugar, before thickening. As one rabbit doesn't yield a enough meat for a large family, I also made a pot roast. Although I didn't eat the rabbit (I had them as pets when I was young)I loved the sauce and vegetables, and like I said,all the others really enjoyed it. Thanks for a great recipe that I'll make again. Imatrad "