Rabbit with prawns and beer

Easy recipe of sea and mountains. In the photo lacks a little juice.


(For 6 people)

  • Rabbit and one half
  • 1 onion
  • 18 shrimp
  • 3 cloves garlic
  • 1 tomato
  • 1 beer
  • Herbes de Provence


Season the rabbit and season with herbs de Provence. Then fry in the hot oil, flavored with garlic.

When the rabbit is golden, remove and reserve. Fry the shrimp in the same oil, and remove and reserve when we take that color.

We fry the onion and tomato (there also leave the garlic). When the onion is cooked, add the rabbit and give a couple of laps remaining to make it all well. Add the beer and leave an hour over low heat.

When it was close to finish and add the shrimp and let finish to cook rabbit.

If we lack liquefy during cooking, we can add a little water or broth with salt (if you have ...).

You can cook early in the morning or the day before.

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