Braised Rabbit and Cherries in Beer
Serves 4
Belgians are famous for cooking with beer. They also use dried fruits, especially cherries and prunes, in stews. This sweet, rich and satisfying dish is a splendid example of how beer and dried cherries marry with rabbit or other game meats. The final splash of balsamic really makes the tastes sparkle. If you fancy gamier tastes, use hare and simmer it longer until tender. Serve it over spaetzle or with boiled potatoes.
Ingredients:
- 1 rabbit (about 2-1/2 - 3 lbs.), cut into 6 to 8 pieces
- Flour for dredging + 2 tablespoons flour
- 2 tablespoons each unsalted butter and vegetable oil
- Salt + freshly ground black pepper
- 2 slices, thick-sliced bacon, cut into 1-inch strips
- 1 large onion, cut into medium dice
- 1 12 oz. bottle cherry beer, such as John Adams Cherry White or Belgian Kriek Lambic
- 1 cup venison stock (we recommend 1.5 oz. Glace de Gibier Gold reconstituted in 1 cup hot water)
- 1 cup dried cherries or cherry-flavored cranberries
- 4 Tablespoons chopped flat-leaf parsley
- 2 Tablespoons chopped fresh sage leaves + leaves to garnish
- 3 1/2 oz. shiitake mushrooms, stems removed, thickly sliced
- 1 Tablespoon. balsamic vinegar
Procedure:
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Dredge rabbit in flour, shaking off any excess. Heat butter and oil in a large heavy casserole over medium-high heat. Sauté rabbit until golden brown on both sides, working in batches if necessary. Remove pieces to a bowl and continue until all pieces are cooked. Season liberally with salt and pepper.
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Add bacon and cook until pieces begin to separate. Stir in onion and cook over medium heat until limp, stirring often.
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Return rabbit to pan, sprinkle remaining 2 T. flour over rabbit and onions, and cook flour until lightly colored, 3 to 4 minutes, turning from time to time.
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Slowly stir in beer, scraping up any browned cooking bits. Add venison stock or reconstituted Glace de Gibier Gold, cherries, parsley, sage, and mushrooms. Reduce heat, cover, and simmer until meat is very tender, about 1½ hours.
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Stir in balsamic vinegar to taste and serve.
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