Beer-Braised Rabbit (Or Chicken) for the Crock Pot
photo by teresas
- Ready In:
- 4hrs 15mins
- 2 - 2 1⁄2 lbs dressed rabbit or 2 -2 1/2 lbs broiler-fryer chickens, cut up
- 2 tablespoons olive oil
- 3 medium potatoes, peeled and halved
- 3 -4 carrots, peeled and bias-cut in 1 inch pieces
- 1 onion, thinly sliced
- 1 cup beer
- 1⁄4 cup chili sauce
- 1 tablespoon brown sugar
- 1 garlic clove, minced
- 1⁄3 cup cold water
- 3 tablespoons all-purpose flour
- 1⁄2 teaspoon salt
- paprika (to garnish) (optional)
- parsley (to garnish) (optional)
- In a crock-pot, place potatoes, carrots and onion.
- Season meat with salt and pepper; brown in oil on all sides and place in crock pot on top of vegetables.
- Combine beer, chili sauce,, brown sugar, and garlic; pour over meat.
- Cover and cook on high heat setting for 3 1/2- 4 hours.
- Remove meat and drain vegetables.
- Measure cooking liquid and add beer, water, or broth to make 1 1/2 cups.
- Put reserved cooking liquid in a saucepan, and return meat and vegetables to the crock pot.
- Mix 1/3 cup water with 3 tbs flour in a gravy shaker or jar and shake until smooth.
- Stir into reserved liquid; cook, stirring constantly until thickened.
- Serve sauce over meat and vegetables, sprinkle with paprika and garnish with parsley if desired.
- Note: This can be baked in an oven-proof casserole rather than a crock-pot.
- Bake at 350°F for approx 1 1/2 hours, or until meat and vegetables are tender.
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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.
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.<br/>Most excellent recipe for the first time rabbit preparing cook.
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!
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!
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 beers close resemblance to H2O. The end result was a taste of well-blended flavours, ever so slightly nutty and not too sweet at all.