Traditional recipes

Rabbit in brown beer

Rabbit in brown beer

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Wash the rabbit, cut it into pieces, have four pieces of legs, 4 pieces in the back or you can buy it ready sliced.

Wash the herbs and chop the thyme and rosemary. Wash and peel the lemon, keep the peels. Squeeze the lemon over the rabbit, add salt, freshly ground black pepper, coriander, thyme and chopped rosemary and make sure to soak the rabbit meat in these flavors.

Choose a pan that you can also put in the oven.

Put the olive oil in it and place it on the stove until the oil is well heated. Wash, chop and add half of the garlic until it starts to brown, then add the rabbit that you fry for 10 minutes. Add the lemon peel, sage leaves and the other half of the chopped garlic. Fry for another minute to make the sage crispy, then add the brown beer and put everything in the oven at 250 degrees for 20 minutes. Remove the pan, add the butter and red pepper. The butter will melt over the meat and form a sauce with brown beer.

Good appetite!

Cover the prunes (I also put a handful of raisins) with hot water and 2 tablespoons of beer and let it sit.

Put the butter in the pot (in my case the cast iron kettle that was to be inaugurated) Salt and pepper the rabbit and add it to the flour, then put it in the hot butter to fry until it browns.

As it is ready, take it out and add the onion, which we leave in the butter until it becomes glassy. At this point we put the rabbit back and add the beer and spices and wine - leaving only flour and dried fruit. Cover and simmer for 50 minutes.

Drain the prunes, remove the seeds and add them to the rabbit. Add some of the sauce to a small bowl in which you will put the flour - I hurried and put the mixer over the flour and the hot sauce as such from the pot and escaped without lumps.

Cover and simmer for another 10-15 minutes until you like the plum consistency.
Serve with fresh pasta.

Rabbit with olives, mushrooms and brown sauce

Here is a recipe that promises a lot. It is composed of foods with a strong and characteristic taste: brown sauce, olives, mushrooms, not to mention delicious rabbit meat.
It is a robust and full-bodied, nutritious main course, meant to brilliantly end a delicious lunch.

Sprinkle the rabbit with a full-bodied red wine, a more mature Cabernet Sauvignon, barricaded for at least a few months or with a doppelbock-style brown beer (I remember Korbinian from Weihenstephaner, an exceptional beer that can withstand the rabbit and accompanies it with great success ).
This recipe was cooked at GUXT, during a corporate event.

Kitchen: GUXT
Difficulty: average
Amount: 4 servings
Preparation time: 15 minutes
Cooking time: 1 hour

4 boneless rabbit legs
olive oil
800 g wild mushrooms (mushrooms, yellows, etc.)
100 g seedless olives
200 ml brown background
2-3 bay leaves
100 ml Cabernet Sauvignon or Korbinian beer, depending on the drink you will serve at the table
a little sour cream
a few cloves of garlic, crushed a little with a knife blade
a few sprigs of thyme
fresh, chopped parsley
fresh bread for serving

Preheat the oven to 180 ° C. Salt and pepper the rabbit legs well. Grease four double pieces of aluminum foil with olive oil. Place a rabbit pulp on each piece and roll. Twist the corners in opposite directions, so that you finally get 4 uniform cylinders in size.

Place the 4 cylinders on an oven tray. Place the garlic cloves and thyme strands in the tray. Transfer the pan to the oven and cook the meat for about 30 minutes, or until tender.

Remove the tray from the oven and allow the cylinders to cool until they can be handled. Remove the aluminum foil and strain the sauce left in the pan, discard the garlic and thyme.

Heat a little oil in a pan and brown the meat cylinders, over high heat, as evenly as possible. Remove to a hot plate and cover lightly with metal foil.
Add the mushrooms to the pan, salt and pepper and sauté for a few minutes, until tender and lightly browned. As the mushrooms leave the water, cool the pan with a spatula to remove the caramelized residues left by the meat.

Add the stock, wine or beer and the meat sauce left in the oven tray. Interfere. Add the bay leaves, sugar and olives and simmer the sauce for 10-20 minutes, or until it has been reduced by about half and begins to have a slightly syrupy consistency. Season and season with salt, pepper and sugar to taste. Add the chopped parsley and mix well.

Return the rabbit legs to the pan and return a few times to dress in the sauce and heat. Serve the legs on a bed of mushrooms, sprinkled with plenty of sauce, "dotted" with a little sour cream. This will enrich the sauce and "soften" it in appearance and taste.

Choose olives that taste good, such as Kalamata or Amfissa. They are delicious and this will affect the quality of the sauce.

Buy rabbit legs with bone, debone them and prepare a brown background from the bones. You will thus use the raw material efficiently.

If you can't find wild mushrooms, or if you can't bear to pay the huge price they sell in stores, use mushrooms. They don't taste very good, but they are not bad either and they are easily found everywhere in addition, they will bring you a saving on the budget.

Choose a bread with plenty of core, which absorbs the sauce well is so tasty that it is a shame to be left on the plate.


Reading time: 5 minutes

Beer is one of the most consumed beverages in the world. With a history dating back to the time of Ancient Mesopotamia, it manages to keep itself in the best places in the top of consumer choice. However, we must know that beers are either lager or ale, and this is determined by the type of yeast used during the fermentation process.

Lager beer is made with yeast that ferments at the bottom (low fermentation) of the beer mixture, and ale beer is made with yeast that ferments at the top (high fermentation). There are also yeasts that ferment spontaneously, as a result of which a sour beer is obtained or with a slightly more unusual taste.

Once you have realized whether the beer you drink is lager or ale, there is an additional differentiation determined by the aroma, the color of the beer aroma. These determine what kind of beer your drink fits into. Each style of beer has distinct characteristics obtained by various techniques.

For example, an American lager and a German helles (traditional German pale lager beer) belong to the same "families" of beer, "pale lager and pilsners". They are two different varieties of beer, and even if they look similar, they are extremely different. Think of these beers as if you were thinking of two brothers: they have clear similarities, but in the end, each is different and physically, but also in terms of personality.

Generally, lager beer is produced at temperatures between 3-13 degrees in the first week, then following the process of lowering the temperature to 0-2 degrees. As another branch of this type of beer come beers extra lager, special and pilsner. Lager is a blond beer with an alcohol concentration of about 4-5%, very easy to drink and with little foam compared to other types. Known as a light beer, not very bitter, it may surprise you if you choose to extra lager, which has a slightly stronger aroma.

However, in the lager category, pilsner remains the favorite of consumers, reaching two thirds of beer production globally. For the production of lager beer, the process assumes that the yeast used is more fragile than the one used for the production of ale, and it ends up resting on the bottom of the vessel in which the liquid is kept during fermentation. It must ferment more slowly and at lower temperatures than the yeast that is used in the production of ale, while having a lower tolerance to alcohol.

Known types belong to this category bock and black, with a greater strength than the famous Pilsner. They are brown and reach an alcohol concentration of up to 5-6%. They have a dense foam combined with a strong bitter aroma, and its consumption is recommended to be done at higher temperatures (8 degrees Celsius), compared to pilsner.

This type of beer is usually considered one of the most famous brown beers, although it is not necessarily so brown in color, these beers were extremely popular during the period after the sixteenth century. Stout beer is made from malt that has been fried more. There are also several different types of stouts, ranging from the brownest (Irish stout) to the less brown stouts. It is easily differentiated by its high alcohol concentration, which can reach even 12%.

Types of Stout:

  • American Stout & # 8211 presents various malt flavors that combine to create a strong aroma of chocolate and coffee candy, but without retaining the characteristic bitterness of hops. (alcohol: 5.7-8.9%, serving temperature: 7 degrees Celsius).
  • American Imperial Stout & # 8211 strong black beers, with a strong malt aroma and alcohol concentration between 7.0-12.0%. It is recommended to be served at a temperature of 7 degrees, along with matured cheese and chicken.
  • Oatmeal Stout as its name suggests, this beer also contains oat flakes in their malt blend. This adds a gentle note to the beer and sweetness to the flavor. Alcohol concentration: 3.8-6.0%, serving temperature: 10 degrees Celsius. Culinary fit: meat, shellfish, chocolate, Camembert cheese.
  • Milk Stout& # 8211 The lactose sugar used to create this type of beer adds a sweet caramel or chocolate flavor to the drink. Alcohol concentration: 4.0-7.0%. Serving temperature: 10 degrees Celsius. Culinary fit: Mexican cuisine, beef, chocolate, ice cream and cheddar or goat cheese.
  • Irish Dry Stout& # 8211 black beer with a bitterness obtained with the help of fried barley. Alcohol concentration: 3.8-5.0%. Serving temperature: 7 degrees Celsius. Culinary fit: heavy dishes such as beef, grill and burgers.


Beer filtration can be performed by various methods, depending on the style of beer. For example, beer can be filtered by passing various substances in powder form in order to filter all beer particles. However, unfiltered beers have been incorrectly considered "dirty" or unfinished for a long time in the past. Crystal clear pilsners and lagers won the beauty contest in the early days of beer production, because the striking image of a yellow yolk had gained notoriety among people.

The only difference we have between filtered and unfiltered beers is the removal of yeast from beer in the filtration process. Of course, many people prefer filtered beer, being considered clear and easier to consume, but unfiltered beer, precisely due to the lack of filtration process, manages to retain with yeast and various vitamins and a much more intense flavor.

Weizenbier or Weißbier, this beer appeared in Germany being obtained from wheat. It generally comes with an alcohol concentration of 5-6% and is easily recognized among other beers with a weaker taste in terms of bitterness and a higher carbon dioxide content. Weizen, in free translation, means "wheat", and for German products, you will often find it under the name Weißbier (white beer).


What is unpasteurized beer and how is it obtained. It is one of the questions that frequently appear on the lips of Romanians lately. The difference between a pasteurized and an unpasteurized beer is the process in which the drink is or is not heat treated.

Namely, a pasteurized beer is heat treated, at 60-70 degrees Celsius, and through this process the microorganisms present are eliminated. At the same time, this pasteurization process helps it to stop fermenting and to be able to keep its quality longer - it does not change very easily. Unpasteurized beer implies the absence of the heating process, this being cold filtered, which changes not only its taste, but also its shelf life. Unpasteurized beer can be consumed between 12 weeks and six months.


The term "pale ale" refers to ale beer made only from malt blades, and this Indian Pale Ale appeared in England around 1800. This type of beer was the answer to the problem of supplying beer to the British Empire in the east. Because the climate was too hot to be brewed in India, a beer was needed to survive a six-month trip from Britain. In the 1780s, a London brewer named Hodgson had an idea, sending a strong, rich beer that would normally have had to be aged like wine in order to be consumed. Not only did the beer survive the trip, but it was found to have improved significantly. This was the prototype IPA beer gradually became more and more "pale" and refreshing to suit the Indian climate.

Hodgson's beer was also imitated by other brewers, even more popular than him, such as Bass. This drink has evolved into something weaker for the domestic market. With the advent of refrigeration, the IPA itself began to die.

Prepare a sophisticated but simple grilled rabbit

The rabbit pieces are seasoned with salt and pepper. For a special flavor, you can sprinkle a little oregano on rabbit meat. Garlic cloves are cut into pieces. The rabbit is stuffed with garlic, then browned on the grill of the oven heated to 350 degrees. The rabbit is a very delicate meat, so it is very important to be constantly monitored, in order to do as much as necessary. On the other hand, it is important to be well done on both sides. When it has caught that reddish color, the pieces of meat must be removed.

In the meantime you can prepare the sauce. In a saucepan put a little oil, wine, lemon juice and chicken soup and boil until the amount of sauce drops to one third. Remove the sauce from the heat and add the yogurt gradually, stirring constantly. When the yogurt has mixed well with the sauce, place the rabbit pieces on a plate and put plenty of sauce on it.

If you need a garnish for your recipe grill rabbit, you can always prepare some baked potatoes, or a rice garnish

Rabbit steak

Put it to boil in water in a large bowl and bring to the boil while collecting the foam resulting from boiling. When this foam no longer appears, add sliced ​​or whole carrots, whole onions, peppercorns and oil.

Boil until we realize that the meat has penetrated

When the meat is penetrated, add the broth paste, 2 bay leaves and a little thyme and put it in the preheated oven for browning (30 min).

When it is almost ready to add a glass of wine or beer.

The sauce is preferable not to be too much to be very good if we lose its taste for a long time.

I can also tell you about the sauce that it can remain white (without broth), put it in the oven and at the end put the wine.

The recipe has been made in my family for a long time, but I like to ask my uncle Ovidiu Podaru, who is very good at cooking, every time the details of finesse.

In the images I have attached, two rabbits are prepared (one from Craiova and one from Vilcea )

Baked rabbit steak recipe in beer

a rabbit of about 1.2 kg
five to six cloves of garlic
100 grams of butter
four to five tablespoons of olive oil
750 grams of blond beer
salt, pepper, oregano, ground rosemary

  • Preparation for the rabbit steak recipe in the oven in beer
  1. We cut the rabbit meat, wash it and dry it with a paper towel.
  2. Cut the butter into pieces and put it in the pan.
  3. Add two tablespoons of oil over it and then put the pieces of rabbit meat.
  4. We clean the garlic and put it in the tray from place to place.
  5. Combine the spices and sprinkle them over the meat in the pan and then pour over it and the rest of the olive oil.
  6. Put the tray on the stove and fry the meat until it turns white. After it has turned white on one side, turn it on the other side and let it cook for a few minutes until it changes color.
  7. We pour the beer into the tray and when it starts to make small bubbles (when it starts to boil) we take the tray off the heat and put it in the preheated oven at 200 degrees Celsius for 1 hour and a half.
  8. Meanwhile, while the meat is in the oven, peel the potatoes and cut them into cubes of the right size.
  9. After 50 minutes, remove the tray from the oven and add the chopped potatoes. Put the tray back in the oven for another 35-40 minutes. We try the meat and if it is cooked we take the tray out of the oven and ready, we can serve the rabbit steak in the oven in beer with our delicious potato garnish.

Have a good appetite!


Baked rabbit steak in wine (click here for recipe)

Baked rabbit with tomato and olive sauce(click here for recipe)

Duck breast with Mexican vegetables (click here for recipe)

Ingredients Grilled pork breast, marinated in beer

  • 1.5 kg. pork breast with bone (practically, only one rib per person would be enough, if you are not too greedy if you have a craving out of the way, you start the second one, but it is very difficult to go halfway: P )
  • 1 bottle of beer (I used Guinness brown beer, it doesn't matter what it is used for)
  • 2 teaspoons dijon mustard
  • 1 small red onion
  • 2-3 cloves of garlic
  • 2 tablespoons olive oil
  • 1 teaspoon sweet pepper
  • 1 tablespoon brown sugar
  • 1 tablespoon finely chopped rosemary (leaves)
  • salt and pepper

Preparation Grilled pork breast, marinated in beer


Crush the garlic, finely chop the onion, place in a bowl and mix with 1 teaspoon of salt (or to taste), paprika, 1 teaspoon ground pepper, chopped rosemary, brown sugar, olive oil and mustard. Dilute with beer, mix very well and pour over the meat in a large bowl (the meat should be covered with marinade).

The meat is marinated in this bait for at least 6 hours, in the refrigerator. It is ideal to keep marinating overnight.


To cook the meat, heat the grill very well (260 degrees Celsius). Drain the marinade meat well (keep it) and bring it to room temperature, take it out of the fridge for 20 minutes before placing it on the grill with the meaty side down, directly above the heat source (hot coals or flame, depends on the grill).

After 5-6 minutes, the meat is turned upside down, positioning it on the grill so that it no longer has direct heat (if you have a gas grill, put out the flame under the meat, if you have a charcoal grill, they are fired with a shovel on either side of the meat).

From this moment, the meat will be cooked over low heat (150-160 degrees Celsius) and covered with a lid, without turning to the opposite side.

After 10 minutes under the lid, grease the meat with the preserved marinade (only the exposed part, the meaty one), an operation that will be repeated every 8-10 minutes until the end of cooking.

After the first 30 minutes of cooking under the lid (and the first 3 rounds of brushing with marinade), you can start to check the meat with a skewer stick. If when the meat is imposed the stick enters very easily, without encountering resistance and when the stick is removed, the released juices are clear, without traces of blood, the steak is ready.

The safest way to know that the steak is ready

A very safe way to determine if the steak is ready is to measure the internal temperature of the meat with a probe thermometer: insert the thermometer probe into the thickest part of the steak, without touching the bone and when it indicates 80 degrees Celsius it is ready. If after 30 minutes there are no clear indications that the steak is ready, continue cooking it in the same conditions, at 160 degrees Celsius and greasing the surface with the marinade every 10 minutes. The cooking time depends on the size of the piece of meat.

Mandatory rest

When well done, take the steak off the grill and wrap it with aluminum foil or cover with a lid, leaving it to rest for 15-20 minutes before cutting it.

The rest time is essential for a juicy steak, if it were cut immediately after cooking, the steak would lose all the liquid in the meat fibers and would become dry, so it needs to be tempered before serving.

Cut into slices and serve with salads and garnishes as you like, for us a fresh salad is enough, the star is the steak itself.

Rabbit in red wine

quick recipe that does not require pre-pickling. Together with the preparation of the preparation takes about 2 hours and 30 minutes. Red wine perfectly complements the taste of rabbit soup. There is also a beautiful scent of light.

  • rabbit meat - 1.3 kg
  • red wine - 350 ml
  • butter - 50 g
  • Olive oil - 50 ml
  • flour - 4 tbsp
  • tomatoes - 1 unit (tomato paste or 1 tbsp.)
  • onion - 1 piece
  • Garlic - 2 puppies
  • salt, pepper, bay leaves and other spices - taste.

1. The rabbit carcass washes well, removes grease, film and viscera. The meat is cut into measuring pieces approximately in portions like a chicken egg. Wash pieces to drain water, then dry with paper towels (desirable).

Hare meat soaked in acetic solution (1 tablespoon vinegar to 1 liter of water) to eliminate the strange smell game. Rabbit meat can be prepared immediately.

2. Peel onions cut into strips.

3. Pour the tomatoes over boiling water, peel the fruit and remove the seeds. The meat is cut into small pieces. Tomatoes can be replaced with 1 tablespoon of tomato paste.

4 cloves garlic, peeled, then cut with a knife on a couple of pieces.

5. butter Melt in a deep pan or saucepan with a lid. Add the olive oil.

6. Rabbit meat roll in flour (dry pieces, so leave a little flour).

7. Put the meat on a hot pan, fry until golden brown (about 10 minutes).

8. Turn the fork and fry the rabbit, on the other hand, until the same golden brown.

9. Add the tomatoes, onions and garlic. salt lightly (dosalivat better the finished vessel). Add pepper, bay leaves and other spices. Fry for 10 minutes.

10. Pour the rabbit meat into red wine. After boiling the heating power decrease to a minimum and keep the lid open for 10 minutes to evaporate the alcohol.

11. Cover the tray (a saucepan) lid, fire to a minimum and leave the stew. Rabbit red wine is ready after about 90 minutes.

In the process of putting some of the liquid evaporates, to compensate by adding wine or plain water. Periodically, it is necessary to mix the meat, so as not to stick to the bottom of the container.

12. After 60 minutes from the beginning harden under a lid to try the taste of meat, salt and pepper, if necessary.

13. Rabbit in wine served only hot. The plate goes well with mashed potatoes and boiled rice.

Rabbit legs with beer is very delicious and worth trying, even if it takes a little longer, it is a perfect meat dish for festive meals.

The rabbit legs are washed well and put in a bait (or marinade, according to some) for a few hours. We make the batter from a little olive oil, thyme, peppercorns, crushed juniper berries, salt, bay leaves. With this we rub the rabbit's thighs well on all sides, we cut them next to the bone, we cover the vessel with an aluminum foil and we leave it to cool for 2-3 hours, maybe even more.
Meanwhile, clean and wash all the vegetables, ie: green onions, leeks, carrots, mushrooms, peppers, tomatoes. Then we cut them into suitable pieces.
Remove the rabbit legs from the bait and put them to harden, perforated, semi-fried in a pan with hot oil. We turn them on all sides, at the right heat, to brown very little. The purpose is not to fry them but only to fry them a little in hot oil and to fix the aroma of the spices with which it was bathed (if I am allowed to express it :))).

Separately, in another pan (I use a wok) heat about 50 ml of olive oil and put all the vegetables to harden, simmer over low heat, stirring constantly, so as not to burn. When they start to soften, put a lid on them and let them simmer for about 15-20 minutes, taking great care of them.

When the vegetables are almost ready, add the rabbit legs and quench everything with a large glass of cold beer. Let it simmer for a maximum of 5 minutes, until all this mixture of vegetables and meat is ready to boil. Then we put everything in a heat-resistant dish and put it in the oven for an hour.

The result is a rabbit steak with a reddish crust on top and a tender flesh inside. plus a garnish of flavored vegetables. Serve hot.
The source of this culinary recipe is the culinary blog Alice-Albinutza.

Video: Κονικλοτροφία (June 2022).


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  4. Mushura

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