• Menu
  • Skip to right header navigation
  • Skip to primary navigation
  • Skip to secondary navigation
  • Skip to main content
  • Skip to primary sidebar

Before Header

The Catholic Foodie

Where Food Meets Faith

  • Home
  • Blog
  • Podcast
  • Radio
  • Recipes
  • About
  • Speaking
  • Contact
  • Home
  • Blog
  • Podcast
  • Radio
  • Recipes
  • About
  • Speaking
  • Contact
  • Main Dishes
    • Beef
    • Chicken
    • Pork
    • Seafood
      • Crawfish
      • Fish
      • Oysters
      • Shrimp
    • Vegetarian
  • Appetizers
  • Sides
  • Salads
  • Soups
  • Drinks
  • Desserts
  • Cuisines
    • African
    • Asian
    • Cajun
    • Creole
    • Indian
    • Italian
    • Mediterranean
    • Mexican
    • Middle Eastern
  • Seasons
    • Christmas
    • Easter
    • Lent
      • Meatless Meals
    • Thanksgiving
  • Pizza
  • Home
  • Blog
  • Podcast
  • Radio
  • Recipes
  • About
  • Speaking
  • Contact
  • Main Dishes
    • Beef
    • Chicken
    • Pork
    • Seafood
      • Crawfish
      • Fish
      • Oysters
      • Shrimp
    • Vegetarian
  • Appetizers
  • Sides
  • Salads
  • Soups
  • Drinks
  • Desserts
  • Cuisines
    • African
    • Asian
    • Cajun
    • Creole
    • Indian
    • Italian
    • Mediterranean
    • Mexican
    • Middle Eastern
  • Seasons
    • Christmas
    • Easter
    • Lent
      • Meatless Meals
    • Thanksgiving
  • Pizza

Guinness Beer-Braised Rabbit #SundaySupper

You are here: Home / Blog / Guinness Beer-Braised Rabbit #SundaySupper

Marcelle Bienvenu is one of my favorite Louisiana chefs. She wrote one of my favorite cookbooks before being a chef was cool: Who’s Your Mama, Are You Catholic, And Can You Make a Roux? I love that cookbook… And the title!

More recently, Marcelle collaborated with several chefs in putting together a delightful cookbook for Abita Brewing Company. It’s called Cooking Louisiana True. I highly recommend it.

Anyway, just the other day a farmer-friend of mine gave me a couple of rabbits. They were already butchered, and they were frozen. There wasn’t much room left in my freezer when I got home, so I decided that we would celebrate St. Patrick’s Day with rabbit. And, since it’s unheard of to celebrate St. Patrick’s Day without beer, I decided that I would prepare the rabbit with beer. But how?

First Time Cooking Rabbit

I admit it. This was my first time cooking rabbit. I really didn’t know what to expect. I’ve eaten rabbit before, and I enjoyed it. But I had never cooked it before. So, I did what I always do when I feel totally inadequate in the kitchen… I grabbed a stack of my favorite cookbooks and started searching for a recipe or two that I could make my own.

In Cooking Louisiana True I came across a recipe by Marcelle Bienvenu for Beer-Braised Rabbit. It looked like a winner to me… except I wanted to give it more of an Irish flare. Below is the recipe I came up with. It is based on the recipe by Marcelle in Cooking Louisiana True.

INGREDIENTS

  • 5 to 6 lbs of rabbit (cut into serving pieces)
  • 4 yellow onions, chopped
  • 4 carrots, peeled and chopped
  • 5 cloves of garlic, chopped
  • 1 bay leaf
  • Kosher salt (to taste)
  • Freshly-cracked black pepper (to taste)
  • Cayenne pepper (to taste)
  • 2 to 3 tbl Butter
  • 3 tbl olive oil
  • 2 tbl all-pupose flour (we like King Arthur)
  • 2 cups chicken broth
  • 1 (12 oz) bottle of Guinness beer

DIRECTIONS

  1. Season the rabbit with the salt, pepper, and cayenne.
  2. Heat the butter and oil in a large, heavy pot or dutch oven over medium to medium-high heat. (I use a large All-Clad pot.) Brown the rabbit on all sides. Once browned, remove the rabbit from pot and store on large platter.
  3. Add the onions, carrots, garlic, green onions, and bay leaf to the pot. Cover and cook (stirring occasionally) until veggies are translucent (about 10 to 12 minutes).
  4. Once veggies are translucent, add the flour to the pot and mix well to make a blonde roux. Make sure you scrape the bottom of the pot to loosen any browned bits, then add the chicken stock and the Guinness.
  5. Return the rabbit to the pot and bring to a boil. Reduce heat to medium-low, cover and simmer for about 1 hour and 30 minutes.
  6. Remove the rabbit from the pot and store in foil to keep warm. Then strain the liquid from the pot through a fine mesh sieve. Reserve as much of the liquid as you can, and return it to the pot.
  7. Over medium-high heat, cook down the liquid until it yields about two cups.
  8. Return the rabbit to the pot. Once the rabbit has warmed up, it is ready to be served. It goes wonderfully with a rice dish or with parsley potatoes.

If you try this recipe, let me know what you think!

Leave a comment in the comments below!

About Jeff Young

Jeff Young, perhaps better known as The Catholic Foodie, is an author, blogger, radio host and podcaster. He is the founder and producer of The Catholic Foodie blog and podcast where he provides "Catholic culinary inspiration to help you grow in faith around the table." Jeff hosts a daily radio show – The Catholic Foodie Show – on BreadboxMedia.com, and he co-hosts the Around the Table Food Show on Catholic Community Radio 690AM (New Orleans) and 1380AM (Baton Rouge). Jeff is a monthly contributor to CatholicMom.com and a contributing author of Word by Word: Slowing Down with the Hail Mary, published by Ave Maria Press. Jeff is also a contributing author of The Catholic Mom's Prayer Companion: A Book of Daily Reflections by Ave Maria Press. Jeff Young is a proud member of the elite Catholic Speakers Organization, CMG Booking. Jeff has spoken on topics ranging from "growing in faith around the table" to "using social media in the New Evangelization." Jeff's first book, Around the Table with The Catholic Foodie: Middle Eastern Cuisine, published by Liguori Publications is now available. With 78 recipes and stories of faith and family (including his travels to the Holy Land), the book is sure to inspire you to get into the kitchen and to gather your family around the table. The book is available on Amazon.com, Liguori.org, and wherever good Catholic books are sold.

Previous Post: « “Throw Me Some Cabbage, Mister!” – St. Patrick’s Day in New Orleans
Next Post: St. Joseph Altars in New Orleans »

Reader Interactions

Comments

  1. Sunithi Selvaraj

    March 18, 2012 at 12:17 PM

    Sounds Delish ! But where do does the common man get rabits ? Those of us without farmer freinds that is 🙂

    Reply
    • Jeff Young

      March 21, 2012 at 4:34 PM

      Sunithi, believe it or not you can order it online! If you can’t find it anywhere locally (some groceries may have it), then online works. It’s amazing what they are able to ship nowadays. Here’s a link to a place that ships fresh rabbit: Fresh Whole Rabbit

      Reply
  2. Patrick Baum

    April 17, 2012 at 3:30 PM

    Poor bunny. YUMMY!

    Reply
  3. Kathy_Writer

    July 2, 2012 at 2:08 PM

    Can’t say I’ve ever had rabbit but this sounds pretty good!

    Reply
    • Jeff Young

      July 4, 2012 at 9:44 AM

      Kathy, it’s not bad. Young rabbits are what you want. The older the rabbit, the tougher the meat… and rabbit is definitely on the tough side, in general. It’s funny, my kids eat just about anything. But my youngest daughter’s response after I served this dish was, “Dad, rabbit is no my favorite chicken.” Priceless.

      Reply
  4. Candace Jones Bond

    March 15, 2013 at 8:01 PM

    I made a similar recipe using white wine instead of beer and it turned out fantastic!

    Reply
  5. Amy

    January 6, 2015 at 12:46 PM

    I just started raising my own rabbits for meat and my brother in law made this for the family during a visit! Everyone loved it from oldest to youngest! Glad to have find a recipe that enhances the flavor of rabbit meat!

    Reply
  6. Tze

    January 24, 2015 at 12:45 PM

    My goodness…this was amazing! I just made it (half the amount) and we enjoyed all of it. Because we had a lot less rabbit, it only stewed for 30 minutes. I guess your recipe results in fall-off-the-bone tenderness, but ours was very tender too. Thank you for sharing this! I’m looking forward to trying this with deer or fowl next time! 🙂

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Primary Sidebar

Search Recipes

Subscribe for Email Updates

Connect With Me

  • Email
  • Facebook
  • Google+
  • LinkedIn
  • Pinterest
  • RSS
  • Twitter
  • YouTube

Popular Posts

We save the seafood gumbo for special occasions is that it is so expensive to make. But now I think I have found a variation of seafood gumbo that I can make more often. It’s a Louisiana favorite: Shrimp & Okra Gumbo.

A Louisiana Favorite: Shrimp and Okra Gumbo

Shrimp and Okra Gumbo I love me a good gumbo. As I have said before, I make chicken and andouille gumbo …

Barbecued Shrimp: A Classic New Orleans Recipe

Barbecued Shrimp Wonderful, deliciously-delicious shrimp. I love shrimp. There's nothing like those little …

Lebanese Stuffed Squash (Kousa Mahshi)

Kousa Mahshi: Stuffed Squash, Lebanese-style I hated squash as a child. And during the summers we used to get …

New Orleans Classics

Red Beans and Rice

  Red beans and rice and everything nice! You know, Louis Armstrong used to sign his letters, "Red Beans …

Quick and Easy Crawfish Cakes

Recipe submitted by Shelly Kelly.Since I had Catholic Foodie episode 30 playing while I cooked tonight-and we were …

  • Home
  • Blog
  • Podcast
  • Radio
  • Recipes
  • About
  • Speaking
  • Contact

Site Footer

About The Catholic Foodie

Jeff Young, perhaps better known as The Catholic Foodie, is an author, blogger, radio host and podcaster. He is the founder and producer of The Catholic Foodie blog and podcast where he provides "Catholic culinary inspiration to help you grow in faith around the table." Jeff hosts a daily radio show – The Catholic Foodie Show – on BreadboxMedia.com, and he co-hosts the Around the Table Food Show on Catholic Community Radio 690AM (New Orleans) and 1380AM (Baton Rouge). Jeff is a monthly contributor to CatholicMom.com and a contributing author of Word by Word: Slowing Down with the Hail Mary, published by Ave Maria Press. Jeff is also a contributing author of The Catholic Mom's Prayer Companion: A Book of Daily Reflections by Ave Maria Press. Jeff Young is a proud member of the elite Catholic Speakers Organization, CMG Booking. Jeff has spoken on topics ranging from "growing in faith around the table" to "using social media in the New Evangelization." Jeff's first book, Around the Table with The Catholic Foodie: Middle Eastern Cuisine, published by Liguori Publications is now available. With 78 recipes and stories of faith and family (including his travels to the Holy Land), the book is sure to inspire you to get into the kitchen and to gather your family around the table. The book is available on Amazon.com, Liguori.org, and wherever good Catholic books are sold. Read More…

Copyright © 2021 · Mai Lifestyle Pro on Genesis Framework · WordPress · Log in