Braised Rabbit with Mushrooms and Celery Root

Name: Braised Rabbit with Mushrooms and Celery Root
Ingredients: 3 slices bacon, roughly chopped; 1 (3-lb.) rabbit, cut into 5 pieces (see "Cutting a Whole Rabbit"); Kosher salt; freshly ground black pepper; 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)

www.saveur.com

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

View full recipe on www.saveur.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.saveur.com.

Share this recipe:

Cooking tools: