Braised rabbit with pan gravy
Luscious braised rabbit cooked with beer and bacon fat to make a rich pan gravy
Ingredients
- 2 tbsp bacon fat (rendered) use reduced-sodium bacon for low-sodium diets
- 1 onions diced
- 3 bay leaves
- 1/2 tsp allspice
- 1/2 tsp salt omit for low-sodium diets
- 1/4 tsp black pepper
- 1/8 tsp cloves (dried, ground)
- 1 rabbit thawed if frozen, cut into 5 pieces
- 1 bottle beer (gluten-free) Omission pale ale (12 ounces)
- 1/2 cup milk whole milk
- 2 tbsp cornstarch organic
Instructions
- Heat bacon fat in heavy pan with a lid over medium heat until shimmering. Sauté onion with bay leaves, allspice, salt, pepper, and cloves for five minutes until onion begins to turn translucent.
- Push onion mixture to sides of pan and add rabbit, cooking for 2 minutes per side just until lightly browned.
- Pour in beer and stir to deglaze pan. Bring just to simmering then cover and cook for about 1.5 hours, checking every 15 minutes and flipping the pieces. There should be some movement in the liquid but no active bubbling or boiling.
- When meat is tender(ish), remove to a plate and keep warm.
- Add enough of the milk to the cornstarch in a bowl and stir to make a smooth slurry. Add remaining milk, then stir into pan liquid, bring to a boil, and cook at least five minutes or until thickened. Add more milk if necessary and adjust heat to keep from sticking.
- Serve rabbit with gravy poured over and a sprinkle of smoked paprika, if desired, along with pan-roasted or mashed potatoes and a green vegetable as the side.