recipes
Braised rabbit with fennel and dark ale glaze
Serves: 1
Ingredients
- 2 rabbit legs
- ½ onion
- 6 cloves garlic, chopped,
- 100ml dark ale
- Fresh herbs
- 20g carrots, diced
- 20g celery, diced
- 100ml rabbit stock
- 10g butter
- Fresh seasoning
Method
In a pre-heated pan seal the rabbit on both sides for 2 minutes in a little olive oil, then add 25g butter and continue to cook till golden brown .In a separate pan, fry the chopped carrots ,celery ,garlic, fennel and onions till cooked through before adding in the dark ale. Reduce by half, then add the stock and the rabbit and braise for 35 minutes on low heat till tender and soft.
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