It's always fun to get together with friends and family around the holidays and enjoy a great dinner. Easter dinner has always been one of my favorites, even though it was a few days ago. There is just something about sitting down after that very competative egg hunt (yes even though there are no "kids" left in my family we still do an egg hunt) to a great meal. It seems tradition for lamb or ham to be served on Easter, but me having a morbid sense of humor it felt right for a delicious rabbit dish this year. Good thing there are no kids around I don't think they would appreciate eating the Easter bunny.
Nothing like a beer braised rabbit to get you through the day. And of course it is imperative to "taste" the beer you are cooking with, for quality purposes of course. So we went with a Guinness Rabbit with orzo and fresh green beans.
Break down one rabbit season with S&P and cayenne. In a heavy pot or dutch oven sear the peices in oil until golden brown. Remove from pot, add mirepoix and garlic cloves, saute until soft. Deglaze with guinness, add chicken stock and reduce. Return rabbit to the pot, add bay leaves. Cover tight and put in a 300 degree oven for about 1 1/2 hours. Once tender and cooked thouroughly remove rabbit from the pot and strain the jus to use for a sauce. Serve with your choice of sides.
So its nothing to difficult as long as you keep any kids from finding out you eat the Easter Bunny.
Nothing like a beer braised rabbit to get you through the day. And of course it is imperative to "taste" the beer you are cooking with, for quality purposes of course. So we went with a Guinness Rabbit with orzo and fresh green beans.
Break down one rabbit season with S&P and cayenne. In a heavy pot or dutch oven sear the peices in oil until golden brown. Remove from pot, add mirepoix and garlic cloves, saute until soft. Deglaze with guinness, add chicken stock and reduce. Return rabbit to the pot, add bay leaves. Cover tight and put in a 300 degree oven for about 1 1/2 hours. Once tender and cooked thouroughly remove rabbit from the pot and strain the jus to use for a sauce. Serve with your choice of sides.
So its nothing to difficult as long as you keep any kids from finding out you eat the Easter Bunny.
