Braising isn’t typically a method that you think of when cooking Steak, yet still is an option. The braising liquid makes a wonderful sauce for the steak.
Beer Braised Rabbit Hindquarter
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 to your taste to start with an already strong beer.
This recipe can be served with a wide range of options but something like mashed potatoes or fresh bread that can pair with the sauce created makes an ideal choice.
1 bell pepper
1 large onion
1 tablespoon unsalted butter
1 teaspoons minced garlic
2 rabbit hindquarters
1 can (12 oz | 340ml) beer
all purpose rub
charcoal grill (or gas)
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 rabbet on a gentle boil until the beer has reduced down and the rabbit is fork-tender; about 25 minutes. Alternately you can target an internal temperature of 160 degrees F (71 degrees C). Serve with vegetables and fresh bread to mop up the juices.