Beer-Braised Rabbit
Beer-Braised Rabbit
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  • 4 rabbit legs
  • 1/4 cup (55 g) butter
  • 10 green onions, chopped
  • 1 bottle (12 oz/341 ml) pale ale
  • 1 can (10 oz/284 ml) condensed chicken broth
  • 2 tbsp (30 ml) maple syrup
  • Preparation
  • In a large skillet or pot over medium heat, brown the rabbit legs in the butter. Add the green onions and mix thoroughly.
  • Add the beer, broth and maple syrup. Bring to a boil. Cover and simmer over medium heat for 1 hour 30 minutes or until the meat is fork tender. Season with salt and pepper.
  • Serve with roasted Jerusalem artichokes (see recipe) or fresh pasta.
  • Description
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