Recipe courtesy of Emeril Lagasse
6 servings


  • 3 tablespoons oil
  • 2 whole rabbits, skin on and cut into individual pieces
  • 1/2 cup plus 3 tablespoons flour
  • Salt
  • Freshly ground black pepper
  • 1/2 pound ground andouille or other pork sausage
  • 2 cups thinly sliced onions
  • 1 1/2 pounds white mushrooms, thinly sliced
  • 2 tablespoons chopped garlic
  • 1 tablespoon chopped fresh thyme
  • 2 bay leaves
  • 2 cups amber beer
  • 4 cups brown chicken stock
  • 2 tablespoons butter
  • 1 tablespoon finely chopped parsley


In a large, oven-proof pan with a lid, heat the oil. Season the rabbit and 1/2 cup of the flour with salt and pepper. Dredge the rabbit pieces in the seasoned flour, coating each side completely. Lay the rabbit, skin side down in the oil and brown for 3 to 4 minutes on each side. Remove the rabbit from the pan and set aside. Add the sausage and brown for 2 to 3 minutes. Add the onions. Season with salt and pepper. Saute for 2 to 3 minutes or until tender. Add the mushrooms and garlic. Saute for 2 minutes. Season with salt and pepper. Add thyme and bay leaves. Add the rabbit to the vegetable mixture. Add the beer and chicken stock. Bring the liquid up to a simmer and cover. Cook the rabbit until very tender, about 30 to 35 minutes, skimming off the fat. Remove the rabbit pieces from the pan and set aside. Blend the remaining flour and butter together into a smooth paste. Whisk the paste into the hot liquid. Bring the liquid to a simmer and cook for 3 to 4 minutes. Add the rabbit back to the pan and continue to cook for 5 minutes. Stir in the parsley. Season with salt and pepper if needed. Serve the rabbit with the potato gratin and garnish with parsley.

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