Braised Rabbit and Cherries in Beer - Revision history

Malcolm at 19:07, 29 September 2015

2015-09-29T19:07:47Z

Malcolm at 19:06, 29 September 2015

2015-09-29T19:06:43Z

Malcolm at 19:05, 29 September 2015

2015-09-29T19:05:42Z

Malcolm at 19:04, 29 September 2015

2015-09-29T19:04:14Z

Malcolm: Created page with "Base recipe: [http://www.morethangourmet.com/our-family-recipes/braised-rabbit-and-cherries-in-beer] More notes when we make it again. Category:Dishes Category:Recipes..."

2015-09-29T19:03:16Z

Created page with "Base recipe: [http://www.morethangourmet.com/our-family-recipes/braised-rabbit-and-cherries-in-beer] More notes when we make it again. Category:Dishes Category:Recipes..."

New page

Base recipe: [http://www.morethangourmet.com/our-family-recipes/braised-rabbit-and-cherries-in-beer]

More notes when we make it again.

[[Category:Dishes]]
[[Category:Recipes]]
[[Category:Method]]
[[Category:Rabbit]]
[[Category:Beer]]
[[Category:Cherry]]

@@ Line 7: / Line 7: @@
 ===Serves 4===
-rabbit (about 2 1/2 to 3 pounds), cut into 6 to 8 pieces
+* 1 rabbit (about 2 1/2 to 3 pounds), cut into 6 to 8 pieces
-Salt  and ground black pepper
+* Salt  and ground black pepper
-Flour for coating, plus 2 tablespoons flour
+* Flour for coating, plus 2 tablespoons flour
-tablespoons unsalted butter
+* 2 tablespoons unsalted butter
-tablespoons vegetable oil
+* 2 tablespoons vegetable oil
-thick slices bacon, cut into 1-inch strips
+* 2 thick slices bacon, cut into 1-inch strips
-large onion, cut into medium dice
+* 1 large onion, cut into medium dice
-bottle (12 ounces) cherry beer, such as John Adams Cherry White or Belgian Kriek Lambic
+* 1 bottle (12 ounces) cherry beer, such as John Adams Cherry White or Belgian Kriek Lambic
-1/2 ounces Glace de Gibier Gold® dissolved in 1 cup hot water
+* 1 1/2 ounces Glace de Gibier Gold® dissolved in 1 cup hot water
-cup dried tart cherries or cherry-flavored cranberries
+* 1 cup dried tart cherries or cherry-flavored cranberries
-tablespoons chopped fresh parsley
+* 4 tablespoons chopped fresh parsley
-tablespoons chopped fresh sage, plus additional whole leaves for garnish
+* 2 tablespoons chopped fresh sage, plus additional whole leaves for garnish
-1/2 ounces shiitake mushrooms, stems removed, thickly sliced (about 1 cup)
+* 3 1/2 ounces shiitake mushrooms, stems removed, thickly sliced (about 1 cup)
-tablespoon balsamic vinegar, plus additional to taste
+* 1 tablespoon balsamic vinegar, plus additional to taste
 ==Methods/steps==

@@ Line 2: / Line 2: @@
 Copy/Paste from MorethanGourmet:
-Description
+==Description==
 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 cherry beer and dried cherries marry with rabbit or other game meats. The final splash of balsamic really makes the tastes sparkle.  Serve it over spaetzle or with boiled potatoes.
 Ingredients
-Serves
+===Serves 4===
 rabbit (about 2 1/2 to 3 pounds), cut into 6 to 8 pieces
 Salt  and ground black pepper
@@ Line 22: / Line 21: @@
 1/2 ounces shiitake mushrooms, stems removed, thickly sliced (about 1 cup)
 tablespoon balsamic vinegar, plus additional to taste
-Methods/steps
+==Methods/steps==
 More notes when we make it again.

← Older revision		Revision as of 19:05, 29 September 2015
Line 1:		Line 1:
	Base recipe: [http://www.morethangourmet.com/our-family-recipes/braised-rabbit-and-cherries-in-beer MorethanGourmet.com - Our Family Recipes]		Base recipe: [http://www.morethangourmet.com/our-family-recipes/braised-rabbit-and-cherries-in-beer MorethanGourmet.com - Our Family Recipes]

		+	Copy/Paste from MorethanGourmet:
		+	Description
		+	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 cherry beer and dried cherries marry with rabbit or other game meats. The final splash of balsamic really makes the tastes sparkle. Serve it over spaetzle or with boiled potatoes.
		+	Ingredients
		+
		+	Serves
		+	4
		+	1 rabbit (about 2 1/2 to 3 pounds), cut into 6 to 8 pieces
		+	Salt and ground black pepper
		+	Flour for coating, plus 2 tablespoons flour
		+	2 tablespoons unsalted butter
		+	2 tablespoons vegetable oil
		+	2 thick slices bacon, cut into 1-inch strips
		+	1 large onion, cut into medium dice
		+	1 bottle (12 ounces) cherry beer, such as John Adams Cherry White or Belgian Kriek Lambic
		+	1 1/2 ounces Glace de Gibier Gold® dissolved in 1 cup hot water
		+	1 cup dried tart cherries or cherry-flavored cranberries
		+	4 tablespoons chopped fresh parsley
		+	2 tablespoons chopped fresh sage, plus additional whole leaves for garnish
		+	3 1/2 ounces shiitake mushrooms, stems removed, thickly sliced (about 1 cup)
		+	1 tablespoon balsamic vinegar, plus additional to taste
		+	Methods/steps
		+
		+	Season the rabbit pieces liberally with salt and pepper, then coat them with flour, shaking off any excess. Heat the butter and oil in a large, heavy pan over medium-high heat. Sauté the rabbit pieces until they are golden brown on both sides, working in batches if necessary. Set aside, loosely covered with aluminum foil.
		+	Add the bacon to the pan and cook until the pieces begin to separate. Stir in the onion and cook over medium heat until the onions are translucent, stirring often.
		+	Return the rabbit to the pan, sprinkle 2 tablespoons of flour over the rabbit and onions, and sauté another 3 to 4 minutes, turning from time to time.
		+	Slowly stir in the beer, scraping up any browned cooking bits from the pan.
		+	Add diluted the Glace de Gibier Gold®, cherries, parsley, sage, and mushrooms. Reduce the heat, cover the pan, and simmer until meat is very tender, about 1 1/2 hours.
		+	Stir in balsamic vinegar to taste and season with salt and pepper as needed Serve the rabbit with the braising liquid spooned over it, garnished with fresh sage leaves.
	More notes when we make it again.		More notes when we make it again.

← Older revision		Revision as of 19:04, 29 September 2015
Line 1:		Line 1:
−	Base recipe: [http://www.morethangourmet.com/our-family-recipes/braised-rabbit-and-cherries-in-beer]	+	Base recipe: [http://www.morethangourmet.com/our-family-recipes/braised-rabbit-and-cherries-in-beer MorethanGourmet.com - Our Family Recipes]

	More notes when we make it again.		More notes when we make it again.