Sauteed Rabbit with Cherry Beer and Dried Cherries (Konyne Rug Met Kriek Bier En Gedroogde Krieken)(Rable De Lapin A La Kriek Et Aux Ceries)
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
4 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
3 tablespoons unsalted butter 2 rabbit loins, boned (bones reserved) and sliced into 1-inch pieces salt and freshly ground black pepper to taste
2 tablespoons finely diced carrot 2 tablespoons finely diced celery 2 tablespoons finely diced onion
1 tablespoon all-purpose flour 1 bottle (12 ounces) kriek beer 2 tablespoons red currant jelly
2 tablespoons dried cherries or cranberries



1 Melt 2 tablespoons of the butter in a large heavy skillet over medium heat until it foams. Season the pieces of rabbit tenderloin with salt and pepper. Add the rabbit to the skillet and saute until browned on all sides and medium rare, about 10 minutes. Do not overcook or the meat will toughen up. Remove the meat to a warmed platter and set aside.
2 Add the bones to the skillet and brown them over high heat for a few minutes, being careful not to burn the butter in the pan.
3 Add the carrot, celery, and onion and continue cooking, stirring constantly, over medium heat until the vegetables have browned slightly.
4 Sprinkle the flour over the vegetables and bones; cook, stirring, until the flour is absorbed, about 1 minute. Deglaze with the beer, scraping up all the brown bits from the bottom of the pan. Boil for 1 minute. Add the red currant jelly and stir until it has dissolved.
5 Reduce the sauce by half over medium heat, 5 to 6 minutes. Pour through a strainer and return the sauce to the skillet. Add the dried cherries and simmer for 10 minutes. Swirl the remaining 1 tablespoon butter into the sauce. Return the meat to the skillet and reheat quickly in the sauce. Taste and adjust the seasoning and serve at once.

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