Beer-braised rabbit with pasta and baby carrots
Prep time: 55 minutes
Cook time: 1 hour, 20 minutes
Marinate time: 1 hour
Recipe from Joanne Neft and Laura Kenny's "The Art of Real Food."
2 rabbits, cut into 6 pieces each
Salt and pepper to taste
1 teaspoon bay seasoning
1 tablespoon grapeseed oil
1½ cups golden ale (we used Blue Moon)
10 cloves garlic, peeled and smashed
4 carrots, peeled and halved
4 stalks celery, halved
1 onion, peeled and halved
2 bunches baby carrots
1 pound black pepper and garlic pasta
2 tablespoons parsley, chopped
Preheat oven to 325 degrees.
Season rabbit with salt, pepper and bay seasoning. In a large sauté pan, heat oil and sear rabbit over high heat on both sides, about 2 minutes. Remove from pan and place in a large baking dish with beer, garlic, carrot halves, celery and onions. Marinate 1 hour.
Cover and roast 1 hour. When meat is tender, remove from dish and cool. Remove meat from bones. Set aside. Discard vegetables and bones.
Strain and reduce cooking liquid by half. Add baby carrots and cook 2 minutes.
Meanwhile, cook pasta in boiling, salted water until tender.
Toss pasta with rabbit meat and baby carrots, and enough braising liquid to coat. Garnish with chopped parsley.
Per serving: 692 cal.; 69 g pro.; 48 g carb.; 20 g fat (6 sat., 6 monounsat., 6 polyunsat., 2 other); 174 mg chol.; 438 mg sod.; 3 g fiber; 3 g sugar; 27 percent calories from fat.