Rabbit in brown beer
Take your casserole pot, put it on the stove and melt the butter in it.
Season the rabbit with pepper and salt and brown each side for 5 minutes.
Cut the onions and mushrooms coarsely and fry them briefly in the pot.
Sprinkle the flour over the rabbit.
Deglaze the pan with the ale and stir everything thoroughly.
Season to taste with thyme and bay leaves.
Pour water over the ingredients until the rabbit is covered.
Add the balsamic vinegar, venison stock and sugar
Stir and leave to simmer without the lid on for 1.5 to 2 hours.
- 1 Rabbit
- 2 bottles of Brown ale
- 2 Onions
- 2 tbsp. Flour
- 2 tbsp. Butter
- 500 ml Water
- 2 tablespoons Venison stock
- 250 g Mushrooms
- 2 tbsp. Sugar
- 50 ml Balsamic vinegar
- Bay leaves