Braised Rabbit with Mushrooms and Celery Root | Saveur

Name: Braised Rabbit with Mushrooms and Celery Root | Saveur
Ingredients: 3 slices bacon, roughly chopped; 1 (3-lb.) rabbit, cut into 5 pieces (see "Cutting a Whole Rabbit" ); Kosher salt and freshly ground black pepper, to taste; 1 ⁄ 2 cup flour; 3 tbsp. olive oil; 7 oz. oyster mushrooms, trimmed; 4 cloves garlic, roughly chopped; 2 small yellow onions, peeled and quartered; 2 stalks celery, cut into 1" pieces; 1 medium carrot, cut into 1" pieces; 1 bay leaf; 3 1 ⁄ 2 tbsp. tomato paste; 1 cup chicken stock; 1 cup lager-style beer; 1 ⁄ 2 medium celery root (about 3/4–1 lb.), peeled and cut into 1" pieces; 2 tbsp. chopped parsley, for garnish; Corn on the cob, for serving (optional)

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Wild rabbit, a favorite among hunters in Kansas, is braised in beer and chicken stock to make this autumnal dish.

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Ingredients

3 slices bacon, roughly chopped
1 (3-lb.) rabbit, cut into 5 pieces (see <a href="https://www.saveur.com/gallery/Easy-Pieces-Cutting-a-Whole-Rabbit/">"Cutting a Whole Rabbit"</a>)
Kosher salt and freshly ground black pepper, to taste
1⁄2 cup flour
3 tbsp. olive oil
7 oz. oyster mushrooms, trimmed
4 cloves garlic, roughly chopped
2 small yellow onions, peeled and quartered
2 stalks celery, cut into 1" pieces
1 medium carrot, cut into 1" pieces
1 bay leaf
3 1⁄2 tbsp. tomato paste
1 cup chicken stock
1 cup lager-style beer
1⁄2 medium celery root (about 3/4–1 lb.), peeled and cut into 1" pieces
2 tbsp. chopped parsley, for garnish
Corn on the cob, for serving (optional)