Rabbit in beer

Ingredients

• 200 g of smoked ham
• 4 tbsp. l. duck fat or vegetable oil
• 150 ml cream
• 0.5 tsp mixes "4 spices"*
• 3 Art. l. torment
• 1 rabbit weighing 2.5 kg
• 1.5 liters of dark beer
• wine vinegar - 20 ml
• 6 juniper berries
• 4 bulbs
• 0.5 tsp dried thyme
• salt
• 12 black peppercorns
• 1 sprig rosemary
• 6 cloves
• bay leaf (small)

Cooking

Step 1

Cut the rabbit into pieces, put in a deep ceramic bowl.

Step 2

Peel the onion, cut into rings, put in a saucepan, add all the other ingredients of the marinade and boil over high heat for 25 minutes.

Step 3

Pour the hot marinade over the rabbit pieces, let cool, cover and put in a cool place for 12 hours. Then remove the rabbit pieces from the marinade, dry them with a napkin; save the marinade.

Step 4

Mix flour and seasoning "4 spices". Roll each piece of rabbit in this mixture.

Step 5

Heat the duck fat (or vegetable oil) in a saucepan, quickly fry the rabbit pieces. In the meantime, strain the marinade (reserving about 2 tablespoons of chopped onion from the marinade), boil and pour it into a saucepan with rabbit pieces. Mix well so that no particles stick to the walls. Close the lid, simmer on low heat for 1.5 hours. Stir gently from time to time so that the pieces do not burn to the bottom. Cut the smoked ham into strips, fry in a pan until the state of cracklings; add the onion from the marinade and cook for another 3 minutes; add to the stewpan with rabbit pieces at the very end of the stew. Remove the saucepan from the heat, immediately pour in the cream and stir. Season to taste.

Step 6

In the meantime, strain the marinade (reserving about 2 tablespoons of chopped onion from the marinade), boil and pour it into a saucepan with rabbit pieces. Mix well so that no particles stick to the walls. Close the lid, simmer on low heat for 1.5 hours. Stir gently from time to time so that the pieces do not burn to the bottom.

Step 7

Cut the smoked ham into strips, fry in a pan until the state of cracklings; add the onion from the marinade and cook for another 3 minutes; add to the stewpan with rabbit pieces at the very end of the stew. Remove the saucepan from the heat, immediately pour in the cream and stir. Season to taste.