Rabbit with beer and confit cherry tomatoes

Name: Rabbit with beer and confit cherry tomatoes
Prep time: 20 min
Cook time: 120 min
Total time: 140 min
Yield: 4
Ingredients: Rabbit in pieces 2.2 lbs; Blond beer 1.67 cups; Garlic 1 clove; Carrots 1; White onions 2 oz; Celery 1 rib; Rosemary 1 sprig; Sage 3 leaves; Ground black pepper 20; Fennel seeds 1 tsp; Extra virgin olive oil 4 spoonfuls; Cherry tomatoes 3.3 cups; Sugar ¼ cup

it es fr de br

460

Calories per serving

Lactose Free

Energy Kcal 460
Carbohydrates g 21.8
of which sugars g 21.8
Protein g 43.3
Fats g 17.4
of which saturated fat g 4.7
Fiber g 3.9
Cholesterol mg 105
Sodium mg 192

Difficulty: Easy
Prep time: 20 min
Cook time: 2 h
Serving: 4
Cost: Low
Note + 2 hours of marination

PRESENTATION

Recipe by
Marisa Malomo

In Italian kitchens, you know, folks often add a splash of beer to a simple dinner, and it turns everything special. Really. It is like magic. Especially with beer-braised rabbit. The beer gives it a deep, slightly tangy flavor that just sets it apart from those classic wine-based ones. You throw in confit cherry tomatoes, and—wow—you get bursts of sweet and tender in every bite. They soak up all that goodness, making every mouthful rich and comforting. Seriously comforting. You’d expect this at a laid-back trattoria—so cozy—but it can feel a bit fancy too.

Across Italy, people are kinda adventurous with different beers—sometimes a lighter lager for a gentle touch, sometimes a deeper ale for more punch. I mean, that's how they keep things interesting, right? This method brings out a moist texture in the rabbit that you just don't always get. Take your time, let it soak, and you’ll see how the confit tomatoes add this golden richness and pop of color. Some regions might even toss in fresh herbs or a few slices of potato. Thing is, it's all about balancing that juicy, tender meat with the hint of hoppy aroma from the beer.

And here's the thing, this beer-marinated rabbit is perfect for a cozy family meal or when you have friends over and want to surprise them with something different. No question, the combination of braised rabbit with beer and slow-cooked tomatoes is like the essence of Italian cooking—easy, but a bit refined. It turns a weeknight meal into something you’ll want to make again. And again. Can't go wrong with that.

How to prepare Rabbit with beer and confit cherry tomatoes

To make rabbit with beer and cherry tomatoes, first peel the carrot, remove the celery strings, and peel the onion and garlic clove 1. Cut the vegetables into smaller but coarse pieces and place them in a food processor 2. Season with sage and rosemary 3 and blend everything.

You should obtain a homogeneous mixture 4. Take the rabbit cut into pieces 5 and place it in a large bowl, add the vegetable and herb mixture 6.

Season with whole peppercorns 7, fennel seeds 8, and beer 9.

Cover with plastic wrap 10 and let it marinate in the fridge for about 2 hours. Meanwhile, cut the cherry tomatoes in half on the cutting board 11, place them on a baking tray lined with parchment paper with the cut side facing up and drizzle with some oil 12.

Sprinkle them with granulated sugar 13 and dried oregano 14, season with salt, and bake in a preheated static oven at 194°F (approximately 90°C) for about 70-75 minutes until they are caramelized. After about 20 minutes, start cooking the rabbit: in a non-stick pan, heat 4 tablespoons of extra virgin olive oil, drain the rabbit pieces, keeping the marinade, and brown them well on both sides over high heat 15 16.

Continue cooking for about 50 minutes, basting with some ladles of marinade as it is absorbed 17 and season with salt 18.

At the end of cooking 19, the rabbit will have a nice sauce, retrieve the now-cooked confit cherry tomatoes 20, and serve the rabbit with beer and confit cherry tomatoes hot 21.

Storage

The confit cherry tomatoes can be stored in the fridge covered with plastic wrap for about 3 days. Do not freeze them. The rabbit with beer can be stored in the fridge for one day in an airtight container.