Beer braised rabbit
Ready in 4 hrs 15 mins. Serves 4. Units: US. Note: This can be baked in an oven-proof casserole rather than a crock-pot.
Ingredients
| 2 - 2 1⁄2 lbs | Dressed rabbit (or broiler-fryer chicken, cut up) | |
| 2 tablespoons | 30 ml | Olive oil |
| 3 | Medium potatoes, peeled and halved | |
| 3-4 | Carrots, peeled and bias-cut in 1 inch pieces | |
| 1 | Onion, thinly sliced | |
| 1 cup | 240 ml | Beer |
| 1⁄4 cup | Chili sauce | |
| 1 tablespoon | 15 ml | Brown sugar |
| 1 | Garlic clove, minced | |
| 1⁄3 cup | Cold water | |
| 3 tablespoons | 45 ml | All-purpose flour |
| 1⁄2 teaspoon | Salt | |
| — | Paprika (to garnish, optional) | |
| — | Parsley (to garnish, optional) |
Instructions
In a crock-pot, place potatoes, carrots and onion. Season meat with salt and pepper; brown in oil on all sides and place in crock pot on top of vegetables. Combine beer, chili sauce, brown sugar, and garlic; pour over meat. Cover and cook on high heat setting for 3 1/2 - 4 hours. Remove meat and drain vegetables. Measure cooking liquid and add beer, water, or broth to make 1 1/2 cups. Put reserved cooking liquid in a saucepan, and return meat and vegetables to the crock pot. Mix 1/3 cup water with 3 tbs flour in a gravy shaker or jar and shake until smooth. Stir into reserved liquid; cook, stirring constantly until thickened. Serve sauce over meat and vegetables, sprinkle with paprika and garnish with parsley if desired. Note: This can be baked in an oven-proof casserole rather than a crock-pot. Bake at 350°F for approx 1 1/2 hours, or until meat and vegetables are tender.