Irish-style Braised Rabbit

Ingredients

In this adaptation, the Italian dish "Lepre in salmi" is transformed into an Irish-style braised rabbit stew. The original Italian dish typically uses red wine and Mediterranean herbs, while the Irish version incorporates Irish stout and traditional Irish herbs. The cooking technique also differs, as the Italian dish is often slow-cooked in the oven, whereas the Irish stew is simmered on the stovetop. Additionally, the original Italian dish may include ingredients like olives and tomatoes, which are not commonly found in Irish cuisine. We alse have the original recipe for Lepre in salmi, so you can check it out.

• 1 rabbit, cut into pieces (1.5 kg / 3.3 lbs) 1 rabbit, cut into pieces (1.5 kg / 3.3 lbs)
• 330 ml (1 1/3 cups) Irish stout 330 ml (1 1/3 cups) Irish stout
• 60 ml (1/4 cup) apple cider vinegar 60 ml (1/4 cup) apple cider vinegar
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, chopped 1 onion, chopped
• 2 carrots, sliced 2 carrots, sliced
• 2 potatoes, peeled and diced 2 potatoes, peeled and diced
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 2 sprigs of fresh thyme 2 sprigs of fresh thyme
• 2 bay leaves 2 bay leaves
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 12g, 3g
• Carbohydrates (total, sugars): 15g, 3g
• Protein: 50g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   In a large bowl, combine the rabbit pieces, Irish stout, apple cider vinegar, thyme, bay leaves, salt, and pepper. Cover and marinate in the refrigerator for at least 2 hours or overnight.
2. 2.
   Heat the vegetable oil in a large pot or Dutch oven over medium heat. Remove the rabbit pieces from the marinade, reserving the marinade for later. Pat the rabbit pieces dry with paper towels.
3. 3.
   Sear the rabbit pieces in the hot oil until golden brown on all sides. Remove the rabbit from the pot and set aside.
4. 4.
   In the same pot, add the chopped onion, sliced carrots, diced potatoes, and minced garlic. Cook until the vegetables are slightly softened, about 5 minutes.
5. 5.
   Return the seared rabbit pieces to the pot and pour in the reserved marinade. Bring to a boil, then reduce the heat to low. Cover and simmer for 1.5 to 2 hours, or until the rabbit is tender and the flavors have melded together.
6. 6.
   Remove the bay leaves and thyme sprigs from the stew. Taste and adjust the seasoning with salt and pepper if needed.
7. 7.
   Serve the Irish-style braised rabbit stew hot, garnished with fresh parsley. Accompany with Irish soda bread for a complete and satisfying meal.

Treat your ingredients with care...

• Rabbit meat — Ensure that the rabbit is fresh and properly cleaned before marinating. If rabbit is not available, you can substitute with chicken or game meat.
• Irish stout — Choose a good quality Irish stout for the marinade, such as Guinness. The stout adds depth and richness to the dish.
• Irish soda bread — If you prefer a lighter bread, you can use a traditional Irish soda bread recipe with white flour. For a healthier option, use whole wheat flour or a combination of white and whole wheat.

Tips & Tricks

• For a richer flavor, you can add a splash of Worcestershire sauce or a tablespoon of tomato paste to the stew.
• If you prefer a thicker gravy, you can mix a tablespoon of cornstarch with a little water and add it to the stew during the last 10 minutes of cooking.
• Leftover stew can be refrigerated and enjoyed the next day, as the flavors tend to deepen and develop further.

Serving advice

Serve the Irish-style braised rabbit stew hot, accompanied by freshly baked Irish soda bread. Garnish with fresh parsley for a pop of color and freshness.

Presentation advice

Present the stew in individual bowls or a large serving dish, allowing the rich gravy to envelop the tender rabbit pieces and vegetables. Serve with a side of Irish soda bread, sliced and buttered.