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Rabbit in beer sauce

Meat2700 minutes6 portions300 calories
1/52/53/54/55/5 (993 votes)
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By Irene Arcas

Rabbit in beer sauce

El rabbit It's one of those meats that takes us back to traditional cooking: light, healthy, and full of flavor. Today we're going to prepare it in a very special way, beer sauce, a stew that combines the best of tradition with a unique twist thanks to the intensity and nuances provided by this beverage. The result is tender, juicy meat bathed in an aromatic sauce that calls for bread to dip.

As a side dish, it's great with fried or boiled potatoes, but also with rice and mashed potatoes. Below are the recipes so you can pair it with something delicious and healthy!

Basic recipe - cook rice with Thermomix

How to cook rice in thermomix in an easy and simple way. It is always in its perfect point.

Basic recipe: mashed potatoes

Mashed potatoes is a basic recipe that can be used as a garnish or as an ingredient for other preparations. You will be surprised by its smooth texture.

Rabbit in beer sauce

Rabbit in beer sauce

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Tender and juicy rabbit in beer sauce, the ideal accompaniment to preparing a healthy and delicious meal.

Rabbit in beer sauce
  • Irene Arcas
  • Kitchen: Spanish, International
  • Recipe type: meat
  • Calories: 300
  • Rations: 6
  • Cooking time:
  • Total time:

Ingredients

  • 100 g of extra virgin olive oil
  • 1 kilo of clean rabbit in pieces
  • 2 teaspoons of salt
  • 4 pinches of ground black pepper
  • 1 level tablespoon of flour
  • 200 g onion
  • 200 g carrot
  • 3 cloves of garlic
  • 1 can of beer
  • 1 chicken stock cube
  • a bunch of fresh herbs: thyme, rosemary, bay leaf...
  • 50 g of water

Music

  1. We put the oil in the glass and heat 2 min/120°C/speed 1Meanwhile, wash the rabbit pieces and sprinkle them with 1 teaspoon of salt, 2 pinches of pepper, and the flour.

  2. We add the rabbit and fry it. 10 min/120°C/reverse rotation/speed 1We remove the rabbit pieces from the glass (leaving the oil inside).

  3. Add the onion, carrot and garlic and sauté. 8 min/120°C/reverse rotation/speed 1.

  4. We add the beer and, without placing the beaker, we program 1 min/120°C/reverse rotation/speed 1.

  5. We add the stock cube, the herbs, the water and the reserved rabbit. We program 40 min/Varoma/reverse rotation/speed 1.


Discover other recipes of: Meat, Regional Cuisine, Easy

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