Beer-Braised Rabbit (Or Chicken) for the Crock Pot

From: Sccuddlers

On Apr 4, 2009

Very good. My first time cooking rabbit and I am sure it would have been good as chicken too. Great flavor just a little sweet. Made a very good sauce. Will make again.

From: HannahBoBana

On May 29, 2008

Pretty good! I used rabbit and told my kids AFTER dinner. They thought it was chicken.

From: Mille® ™

On Nov 4, 2002

This chicken was beyond fall-off-the-bone – it was so exquisitely tender that it was difficult to spear bite-size pieces with a fork. Due to medical necessity, I seasoned it with sage (which I pulverized in a mortar and pestle) and pepper instead of salt and pepper. The instructions were not clear as to whether the pieces should be browned to a light golden brown or to a dark, almost crispy, brown and so I did half of each – made no difference because both were mouth-watering. I used a strong English brown ale, only because of American “beer”’s close resemblance to H2O. The end result was a taste of well-blended flavours, ever so slightly nutty and not too sweet at all.

From: imatrad

On Oct 4, 2004

I made this last night, with the first rabbit my son has hunted, and all those who ate it, said it was great! In fact they want me to try using this same recipe on some pheasant when they go pheasant hunting next. I forgot to add the optional parsley and paprika garnish, but the shiny gravy glazed the dish beautifully. The flavor was perfect, and the vegatables were done just right, not mushy or overcooked.I ended up w/almost 2 cups of gravy, but still added 1/4 cup more beer, and a couple Tablespoons more brown sugar, before thickening. As one rabbit doesn't yield a enough meat for a large family, I also made a pot roast. Although I didn't eat the rabbit (I had them as pets when I was young)I loved the sauce and vegetables, and like I said,all the others really enjoyed it. Thanks for a great recipe that I'll make again. Imatrad