Authentic home cooking from Italy, with US measurements.

Originally published on Cookpad Italy as Coniglio alla birra con carote e cipolla

Rabbit with Beer, Carrots, and Onion

Name: Rabbit with Beer, Carrots, and Onion
Total time: 2700 s
Yield: Serves 2 servings
Cuisine: American
Ingredients: 14 oz rabbit (about 400 grams); 2 carrots; 1/2 onion; 1/4 cup pale beer (60 ml); about 2 tablespoons water (30 ml, to add halfway through cooking if needed); 2 tablespoons extra virgin olive oil; Salt, to taste; Black pepper, to taste

martina @Martina__

Venezia

Rabbit is a type of meat I have a love-hate relationship with. It can be very dry, and if not cooked properly, it becomes tough to eat. So instead of roasting it in a dry way, I like to experiment with different variations to find the best way to bring out its flavor. I love it with mushrooms, but the beer really adds something special!

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Ingredients

About 45 minutes

Serves 2 servings

14 ozrabbit (about 400 grams)
2carrots
1/2onion
1/4 cuppale beer (60 ml)
about 2 tablespoons water (30 ml, to add halfway through cooking if needed)
2 tablespoonsextra virgin olive oil
Salt, to taste
Black pepper, to taste

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Steps

About 45 minutes

1

Finely chop the 2 carrots and half an onion.
2

Sauté the carrots and onion in olive oil over medium heat for 3-5 minutes.
3

Add the rabbit and brown it on all sides.
4

Pour in the pale beer and let the alcohol evaporate.
5

Cover, reduce the heat, and cook on low for about 30 minutes.
6

Halfway through cooking, add a splash of water if needed.
7

Season with salt and pepper to taste, and serve hot.

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Cooksnaps

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martina @Martina__

Published in the US on April 22, 2026 14:01

Venezia

Fin da piccolina guardavo con occhi sognanti mia madre ai fornelli dicendo sempre "da grande manterrò questi sapori"Sapori di casa,semplici e uniciQuesto profilo rispecchia me,ciò che amo..la cucina sotto ogni sua forma ❤️

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