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Rabbit Fillet in Beer

Rosi TrifonovaRosi Trifonova
Guru
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Maria Kostoff
Translated by
Maria Kostoff
Rabbit Fillet in Beer
01/05/2013
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Preparation
20 min.
Cooking
80 min.
Тotal
100 min.
Servings
2
"This rabbit fillet is insatiable - it drinks beer during cooking, then drinks beer and wine when served."

Ingredients

  • rabbit - 2 fillets
  • garlic - 3 cloves
  • rosemary - 1 tsp
  • olive oil - 2 tbsp
  • sugar - 1 tsp
  • beer - 2 cups (500 ml) light.
  • salt
  • black pepper
measures

How to make

Wash fillets and pat dry with paper towels. With a sharp knife, make an incision along their width. Sprinkle with salt, pepper, crushed mustard and rosemary. Heat oil, add garlic cloves, fry them until they change color and remove.

Place the rabbit fillets in the pan and cook until golden on both sides. Sprinkle 1 tsp sugar in the pan and stir until caramelized.

Add beer and stir to remove the sticky particles from the bottom. Add the rest of the beer, so as to cover approximately 75% of the height of the meat.

Having the liquid boil, reduce the heat and simmer. If necessary, add a little water.

Cook until the sauce consists almost entirely of fat. Serve with mashed potatoes or pasta.

Rating

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