John Myers
Rabbit in Malt Beer Sauce
The perfect rabbit in malt beer sauce recipe with a picture and simple step-by-step instructions.
- 1 whole Rabbit dismantled
- 50 gr Clarified butter
- 1 size Onions
- 1 Carrot
- 0,5 pole Leek
- 0,25 tuber Celery
- 40 gr Flour
- 400 ml Wild fund
- 666 ml Malt beer
- Dark vinegar, salt, pepper, sugar
- Season the rabbit with salt and pepper and fry it with the diced bacon in a roasting pan in half the butter. Take out the rabbit and fry the vegetables. Deglaze with game stock, add rabbit again. Cover and let simmer. I did it on the stove, in the oven I would choose 180 degrees. Braising time approx. 2 hours.
- Caramelize the rest of the butter with 2 tablespoons of sugar in another saucepan. Add flour and brown briefly. Deglaze with the malt beer and season with salt and pepper. CAUTION: the sugar mixture is extremely hot – it does not occur to you to try the stuff. (No, I haven’t tried it – I know that!) Add to the rabbit and let it simmer. Possibly add some more water. Reduce too much sweetness with 3-4 tablespoons of balsamic vinegar. The malt beer aroma is still retained.
- When the rabbit is tender, take it out and keep it warm. Strain off the sauce and strain. Possibly bind with a little starch. Serve with boiled potatoes.
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