Braised Rabbit with Mushrooms and Celery Root

Braised Rabbit with Mushrooms and Celery Root

Braised Rabbit with Mushrooms and Celery Root

Wild rabbit, a favorite among hunters in Kansas, is braised in beer and chicken stock to make an autumnal main dish. Get the recipe for Braised Rabbit with Mushrooms and Celery Root »James Oseland

Wild rabbit, a favorite among hunters in Kansas, is braised in beer and chicken stock to make this autumnal dish. This recipe first appeared in our August/September 2013 Heartland issue with the story Wild at Heart.

Braised Rabbit with Mushrooms and Celery Root
Wild rabbit, a favorite among hunters in Kansas, is braised in beer and chicken stock to make this autumnal dish.
Yield: serves 4-6

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
  • 12 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 12 tbsp. tomato paste
  • 1 cup chicken stock
  • 1 cup lager-style beer
  • 12 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)

Instructions

  1. Heat bacon in a 6-qt. Dutch oven over medium-high heat; cook until fat is rendered and bacon is crisp, about 10 minutes. Using a slotted spoon, transfer bacon to a bowl. Season rabbit with salt and pepper, and dredge in flour, shaking off excess. Working in batches, cook rabbit, flipping once, until browned, about 10 minutes; transfer to a plate. Add oil and mushrooms; cook until browned, 4–5 minutes; transfer to the plate with rabbit. Add garlic, onion, celery, and carrot to pan; cook, stirring occasionally until garlic is browned, about 3–4 minutes. Add bay leaf and tomato paste; cook, stirring, until slightly caramelized, about 3 minutes. Add stock and beer; boil. Reduce heat to medium-low and return rabbit and mushrooms to the pan. Stir in celery root; cover slightly and braise until rabbit is cooked through, 35–40 minutes. Garnish with parsley and reserved bacon; serve with corn on the cob, if you like.