Beer Braised Rabbit Hindquarter

Rabbit in a skillet with vegetables with beer being added.

Not as common as it once was rabbit if cooked right still is a great meal. One great example of how to cook it correctly is this beer braised rabbit hindquarter recipe.

Picking the right beer can make all the difference in the recipe. As the beer reduces down it gets stronger so it may not be a good idea to start with an already strong beer like a stout.

This recipe can be served with a wide range of sides but something like mashed potatoes or fresh bread that can pair with the rich sauce created makes an ideal choice. Fresh vegetables will also round out the recipe.

Beer Braised Rabbit Hindquarter Recipe

1
reviews
Rabbit in a skillet with vegetables with beer being added.
Not as common as it once was rabbit if cooked right still is a great meal. One great example of how to cook it correctly is this Beer Braised Rabbit Hindquarter recipe.
Preparation 10 minutes
Cook 35 minutes
Ready in 45 minutes
Servings 2 Servings
CourseDinner
InfluenceGlobal
DifficultySeasoned
MethodBraise

Ingredients

  • 1 bell pepper
  • 1 large onion
  • 1 tablespoon unsalted butter
  • 1 teaspoons minced garlic
  • 2 rabbit hindquarters
  • all purpose rub
  • 1 can (12 oz) beer

Equipment

  • skillet
  • charcoal grill (or gas)

Directions

  • Slice the bell pepper and onion into strips. Melt the butter in a skillet then add the bell pepper and onion along with the garlic and saute.
  • Season the rabbit with the dry rub then char on a hot charcoal grill.
  • Add the chared rabbit to the skillet with the vegetables then add the beer.
  • Simmer the rabbit on a gentle simmer until the beer has reduced down and the rabbit is fork-tender. This takes about 25 minutes.
  • Serve with vegetables and fresh bread to mop up the juices.

Nutritional Information

Calories: 479kcalCarbohydrates: 17gProtein: 48gFat: 19gSaturated Fat: 8gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 144mgSodium: 106mgPotassium: 1025mgFiber: 2gSugar: 5gVitamin A: 2104IUVitamin C: 81mgCalcium: 82mgIron: 5mg

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About BBQ Ninja

Craig started his professional bbq career in 1994, then in 1997 joined forces with his mentor Garry Roark with Ubons BBQ of Yazoo. With my cooking partner Leslie Roark Scott they have made Ubons a worldwide name in the BBQ community cooking in festivals across the country and even in Australia. They also were showcased at the famous James Beard House as they brought a taste of southern cuisine to New York.

Learn more about BBQ Ninja
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Comments

  1. 5 stars
    hello, i have got lots of rabbit recipes (Olney, Cordon Bleu etc) and none(!) for hindquarters – thanks for this recipe – will do it now, sounds and looks fabulous!