The beer stewed rabbit is a tasty main course, with a slightly particular taste. It is in fact a slightly bitter taste, like the classic one of light beer with hops. In this recipe we used a little sugar to dilute this kind of flavor, and the grated lemon peel, which gives a fresh touch.
The recipe is very simple, and also relatively short to prepare, but cooking is quite long. So start the recipe in time so as not to risk delays. This dish can be combined with the same beer you used for cooking, or with wine, both white and red. For white wine, choose a textured with floral and herbaceous tones. For red instead, use a young man with aromas of undergrowth.
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BEER STEWED RABBIT
Instructions
Cut the bacon to strips (1) and then into small cubes (2). Then put them apart on a saucer (3).
Peel the cloves of garlic (4) and then chop it (5) coarsely to put it apart on a saucer (6).
Wash the celery stalk and cut it into strips (7) which you will then cut (8) finely to put everything apart on a saucer (9).
Remove all the leaves from the sprig of rosemary and washing them (10). Dry and chop them finely (11), to put this mixture on a saucer (12) separately.
Now start preparing the rabbit. Extract all the livers (13) with your hands, and put them aside, cutting off the fat. Do the same with the kidneys (14) and all the entrails. Finally, with a well-sharpened meat knife, start to remove all the superficial fat (15) from inside the belly.
Cut the rabbit into pieces. First of all, cut off the head (16) with the cleaver, which you will choose whether to cook or not, depending on your taste. Then cut it at the height of the thighs (17), and then about halfway (18), where the open belly ends. Leave the other half with the chest and front legs to cook it in another recipe.
Finally cut the thighs (19), always with the cleaver, dividing between them. Put the pieces of meat in a colander and wash them carefully (20) to remove the smell of wild and blood from the innards. Then dry them (21) by dabbing with absorbent paper.
Now resume the livers and place them on the cutting board (22) to check if there are still impurities. Cut them into large pieces (23) and place on a saucer (24) separately.
Pour five tablespoons of extra virgin olive oil (25) into a large terracotta cooking pot. Put it on the fire, placing a special metal net between the flame and the pan. Then add the chopped garlic (26) to brown, together with the chopped celery (27).
Add the chopped rosemary (28) and the dry thyme (29). Wash the bay leaves well and add them to the pot (30).
Finally, add the cinnamon stick (31), the cloves (32) and the bacon cubes (33).
Mix well (34) with the spoon and sprinkle with a little bit of freshly ground black pepper (35) before to add the rabbit pieces (36) into the pot.
Cover with a lid (37) and let the rabbit pieces cook for five minutes, so that they brown on one side. Then turn them (38) with the tongs to brown them from the other parts for another five minutes, with the lid. Finally add the livers (39) and cover with the lid cooking for another ten minutes.
After ten minutes, season with salt (40), and then cook for five minutes before adding a large part of the beer (41) into the pot, pouring it until all the meat is covered. Finally close with the lid (42) and let it cook for about an hour, adding, if needed, more beer.
In the meantime, wash the lemon (43) and then grate the skin (44) to leave it separately (45) and use it at the end.
After about half an hour add the sugar (46) to the beer, to avoid having too bitter taste of the meat. If you like this bitter taste, let it cook without additions. Cover with the lid and bring to the end of cooking (47). Once ready, turn off the heat and add the grated lemon peel. Then serve (48) on table still hot.
