← All recipes

🍽️ Rabbit Stew with Beer and Juniper

536 kcal · 30 min · 4 servings

Ingredients

• 1.5 kg Rabbit (kitchen-ready, approx. 1 Rabbit)
• 80 g Turkey bacon (in slices)
• 150 g Rabbit liver
• 6 Garlic cloves
• 2 Bay leaves
• 10 Juniper berries
• 2 Stems Rosemary
• 2 Stems Thyme
• 1 tbsp Rapeseed oil
• Salt
• Pepper (from the mill)
• 250 ml light beer (alternatively alcohol-free)

Instructions

1. 1. Rinse the rabbit under running water.
2. 2. Pat the meat completely dry with a kitchen towel.
3. 3. Cut the rabbit into eight equal pieces.
4. 4. Cut the bacon slices into thirds.
5. 5. Rinse the liver under running water.
6. 6. Pat the liver dry with a kitchen towel.
7. 7. Cut the liver into bite-sized pieces.
8. 8. Grease a casserole dish with rapeseed oil.
9. 9. Place the rabbit pieces, bacon, and liver into the casserole dish.
10. 10. Press the garlic directly into the casserole dish.
11. 11. Add the spices and herbs.
12. 12. Season everything generously with salt and pepper.
13. 13. Mix all ingredients thoroughly together.
14. 14. Preheat the oven to 200 degrees Celsius (convection: 180 degrees, gas: level 3).
15. 15. Place the casserole dish in the preheated oven.
16. 16. Roast the rabbit for 40 to 50 minutes.
17. 17. Stir the meat occasionally during the cooking time.
18. 18. Deglaze the meat with beer in between.
19. 19. Remove the casserole dish from the oven after the time has elapsed.
20. 20. Serve the rabbit directly in the casserole dish.

Nutrition per serving

• kcal: 536
• Protein: 95 g · Fett/Fat: 13 g · Carbs: 4 g