Braised Rabbit with Mushrooms and Celery Root

  • Serves

    serves 4-6


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.


  • 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)


Step 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.

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