Kris: Even though it’s Summer, I still love to eat slow cooked rabbit with a few beers on my day off. Luckily, Matt kindly bought around a wild shot rabbit to cook for lunch. Also, Jimmy from Iron House passed on some Hefeweizen to not only use for cooking the rabbit, but also to enjoy with it, once it had slow cooked for 3 hours. What better way to spend a lazy afternoon?
Caroline: Rabbit is one of my favorite meats. It’s even better when it’s slow cooked in beer. It’s been a while since we have cooked it, so I couldn’t wait for lunch to be served. I guess I will just have a beer and play the waiting game.
Slow Cooked Wild Rabbit
3 diced tomatoes
3 cloves garlic
1 Tbs seeded mustard
50 g butter
2 cups good quality chicken stock
2 330ml bottles Iron House Hefeweizen
5-6 juniper berries
salt and cracked pepper
Slice the leeks and fry in a heavy based casserole pan ( one without plastic handles that can be placed in an oven)
Add sliced carrots, garlic, thyme juniper berries and mustard
While this is cooking on a medium heat, cut the rabbit into 5-6 pieces
Add the rabbit pieces and fry on each side for a few minutes
Add the diced tomatoes
Pour in the beer and chicken stock
Season with salt and pepper
Cover the pan with aluminium foil or an oven proof lid
Place in an oven pre-heated to 150 C
Cook for 2.5 – 3 hours
Kris: 3 hours is a long time when your hungry, but believe me, this dish is worth the wait. The Hefeweizen works really well as a match too. The citrus and clove like spice character of the beer compliments the rabbit, vegetables, thyme and juniper berries. I don’t drink a lot of Hefeweizen, but Iron House’s version is a refreshing, lighter style that is a great beer to enjoy in spring and summer. It is also a great match for smoked salmon and chevre.
Caroline: I know I have said it before, wheat beer is not really a favorite of mine, but again, it has worked as an ingredient and as a match to a delicious, slow cooked lunch. So Goood!!