Beer-Braised Rabbit with Confit Cherry Tomatoes
Category: Main Course
Servings: 4
This hearty and flavorful recipe for Coniglio alla birra con pomodorini confit combines tender rabbit braised in a savory beer broth, accompanied by sweet and tangy cherry tomatoes slow-cooked to perfection. The rich aromatic infusion of rosemary, sage, and fennel seeds makes this dish stand out. With a delicate balance of savory, sweet, and herbal flavors, this dish promises to be a crowd-pleaser at any dinner table.
Ingredients
| Ingredient | Quantity |
|---|---|
| Rabbit, cut into pieces | 1 kg |
| Light Beer | 400 ml |
| Garlic, crushed | 1 clove |
| Carrot, peeled and chopped | 1 |
| White onions, peeled and chopped | 50 g |
| Celery stalk, chopped | 1 |
| Rosemary sprig | 1 |
| Sage leaves, chopped | 3 |
| Whole black peppercorns | 20 |
| Fennel seeds | 5 g |
| Extra virgin olive oil | 4 tbsp |
| Cherry tomatoes, halved | 500 g |
| Sugar | 50 g |
Instructions
-
Prepare the Marinade:
- Begin by preparing the vegetables for the marinade. Peel and chop the carrot, celery, onion, and garlic into small but coarse pieces. Place all the vegetables in a food processor, add the rosemary and sage leaves, and pulse until the mixture becomes a uniform, finely chopped paste.
-
-
Marinate the Rabbit:
- Take the rabbit pieces and season them with the crushed black peppercorns and fennel seeds. Cover the rabbit with the vegetable paste mixture, ensuring that each piece is well-coated. Wrap the marinated rabbit in plastic wrap and place it in the refrigerator to marinate for at least 2 hours (overnight for more flavor).
-
Prepare the Cherry Tomatoes:
- Preheat the oven to 90°C (194°F). Line a baking sheet with parchment paper and arrange the halved cherry tomatoes cut-side up. Drizzle with a small amount of olive oil and sprinkle the sugar evenly over the tomatoes. Roast in the oven for about 70–75 minutes until they become soft and slightly caramelized. Set them aside.
-
Sear the Rabbit:
- After the marination time, heat 4 tablespoons of extra virgin olive oil in a large non-stick skillet over medium-high heat. Remove the rabbit pieces from the marinade, reserving the liquid, and sear the rabbit pieces on both sides until golden and crispy. This should take about 5-7 minutes per side.
-
Braised Rabbit in Beer:
- Once the rabbit is seared, add the reserved marinade to the pan, along with the light beer. Bring the mixture to a simmer, scraping up any browned bits from the bottom of the pan. Cover the skillet and reduce the heat to low. Let the rabbit cook gently for approximately 50 minutes, or until the meat is tender and fully cooked. As the braise cooks, occasionally spoon some of the liquid over the rabbit to ensure even moisture and flavor.
-
Combine Rabbit with Confit Tomatoes:
- Once the rabbit is tender, add the confit cherry tomatoes to the skillet and gently stir to combine. Allow the tomatoes to heat through and mingle with the flavors of the rabbit and beer sauce. Check the seasoning and adjust salt and pepper to taste.
-
Serve:
- Serve the beer-braised rabbit with a generous spoonful of the confit cherry tomatoes and the rich beer-infused sauce. Pair it with your favorite side dish, such as creamy mashed potatoes, polenta, or a crusty loaf of bread to soak up the delicious sauce.
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 500 kcal |
| Protein | 60 g |
| Total Fat | 22 g |
| Saturated Fat | 5 g |
| Carbohydrates | 15 g |
| Dietary Fiber | 3 g |
| Sugars | 8 g |
| Sodium | 350 mg |
| Cholesterol | 100 mg |
This Coniglio alla birra con pomodorini confit recipe is a savory and unique way to enjoy rabbit, a flavorful meat that pairs wonderfully with the sweetness of confit tomatoes and the deep richness of beer. The slow braising process results in a melt-in-your-mouth experience, making this dish perfect for a special family dinner or entertaining guests. The balance of fresh herbs, the earthy fennel, and the aromatic beer sauce will surely impress anyone who tastes it. Enjoy!
