Rabbit in red beer
4 servings
60 minutes
Rabbit in red beer is a gourmet dish of Russian cuisine that combines rich aromas of spices and the sweet bitterness of red beer. For centuries, rabbit meat has been considered a delicacy, and cooking it with beer gives it tenderness and softness. The combination of honey, nutmeg, and raisins imparts a refined taste with light caramel notes to the meat. Olive oil, rosemary, and bay leaves enrich the dish's aroma, while vegetables—carrots, celery, and onions—add natural sweetness and richness. It is served with black bread that harmoniously complements the overall flavor ensemble. This recipe is perfect for cozy family dinners, and its sophistication makes it worthy of a festive table.
1
Soak the raisins in a small amount of beer.
- Raisins: 40 g
- Red (amber) ale: 330 ml
2
In a clay (faience) pot, heat olive oil, add rosemary and bay leaf. Cut the rabbit into roughly equal pieces, transfer to the pot, and brown on all sides.
- Olive oil: to taste
- Fresh rosemary: 1 piece
- Bay leaf: 3 pieces
- Rabbit: 2 kg
3
Once the rabbit is nicely browned, add coarsely chopped celery, carrot, and onion, pour in some beer, let it evaporate, then add pine nuts, raisins, nutmeg, and salt. Mix well without removing from heat and then add the remaining beer and chestnut honey.
- Celery stalk: 1 piece
- Carrot: 2 pieces
- Onion: 1 piece
- Red (amber) ale: 330 ml
- Pine nuts: 1 tablespoon
- Raisins: 40 g
- Ground nutmeg: to taste
- Salt: to taste
- Red (amber) ale: 330 ml
- Chestnut honey: 1 teaspoon
4
Cover with a lid, cook on low heat, stirring occasionally.
5
If you feel the meat is getting dry, add a little water and let it evaporate.
6
Serve hot with black bread.
