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1 cup Melted butter
1 cup Flour
3 pounds Dressed rabbit -- washed, patted dry, and cut up
Salt -- to taste
Freshly-ground black pepper -- to taste
3 tablespoons Olive oil
3 large Red potatoes -- quartered
4 large Carrots -- peeled, cut 1" pieces
1 medium Onion -- peeled, sliced
1 Garlic cloves -- minced
1/3 cup Chili sauce
16 ounces Beer
1 tablespoon Dark brown sugar
For later on in the recipe you'll need a roux (thickener) made by combining a cup of melted butter and a cup of flour and cooking this mixture for 5 minutes over medium heat without scorching it.
Season the rabbit pieces with the salt and pepper to taste.
In a large heavy skillet or dutch oven, brown the rabbit on all sides in hot oil. Turn the heat down and add the vegetables and garlic.
In a separate bowl, combine the beer, chili sauce and brown sugar. Add this mixture to the rabbit and vegetables. Cover and simmer for one hour or until the rabbit is tender. Remove rabbit pieces and vegetables to a warm platter.
Add the roux and cook for 5 minutes until the stock thickens. Stir constantly. Return the rabbit and vegetables to the pan and heat through. Serve in large bowls with a cold lager.
This recipe yields 4 servings.