Rabbit in beer

Rabbit in beer is a very simple recipe for serving a tasty and easy second course.

Preparing rabbit in beer is very simple: it is a tasty recipe but also easy to create. What cannot be missing is naturally rabbit meat, to be used whole or in pieces, which in itself is lean and rich in proteins . With its reduced calorie intake it is suitable for everyone, digestible by children and the elderly and excellent for those following a light diet or training.

Rabbit cooked in a pan with beer becomes even more delicious, because the alcohol gives so much flavor to this ingredient. With little else, that is, with the right aromatic herbs, you can make this meat even more succulent, making it irresistible to the palate.

Preparing the recipe for rabbit in beer

1. Pour the oil into a non-stick pan and add the garlic. Let it brown on the stove.
2. Then, add the pieces of meat and distribute sprigs of rosemary.
3. Brown for 5 minutes and, at a certain point, turn the meat over to the other side.
4. Season with salt and pepper to taste; then, add the beer, completely covering the meat.
5. Cover with a lid and lower the heat, then leave to cook in this way for about 1 and a half hours.
6. When the meat appears well cooked and the beer is dry, you can turn it off and serve it piping hot, accompanied by the cooking sauce and an excellent side dish of your choice.

storage

Rabbit in beer is a second course that is easy to make but really rich in flavour, also suitable for special occasions. If you have leftovers, you can store it for 1-2 days in the fridge , in an airtight container.

Don't miss the original recipe for Ligurian rabbit !

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