Rabbit with beer

Rosi TrifonovaRosi Trifonova
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Rabbit with beer
27/12/2012
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Preparation30 min.
Cooking120 min.
Тotal150 min.
Servings5-6
"The fact that alcohol makes meat better and more tender is nothing new. And here`s the tasty proof of it!"

Ingredients

  • rabbits - 1
  • onions - 3 large heads
  • carrots - 3 large
  • garlic - 3 cloves
  • flour - 4 tablespoons with peak
  • paprika - 1 tsp
  • beer - 2 cups (500 ml)
  • celery - 3 stalks
  • pepper - freshly ground
  • savory - to taste
  • salt
  • cooking oil
  • bay leaves - 2 - 3
measures

How to cook

Combine the flour, paprika, 1 tsp oil, pepper, savory and a bit of beer and mix just to get a medium thick sauce. Dip, smear, or brush the rabbit pieces with it, then sprinkle the portions with salt and pepper.

Heat oil and fry briefly the roughly cut onion, garlic and carrots, which are cut into rings. Once slightly softened, add chopped celery and season with spices. Spread the vegetables in the pan and put the pieces of marinated rabbit on top.

Pour the remaining beer in the tray and distribute the bay leaves. Cover the pan with foil and put to bake for 1 hour and 30 minutes in a moderately heated oven.

Finally, remove the foil and roast the rabbit with beer until ready.

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