Timber 2 Table - Beer-Braised Rabbit with Mushroom and Country Ham Recipe

With strips of country ham and hearty mushrooms, this rabbit dish is fork-tender and full of flavor.

Beer-Braised Rabbit with Mushroom and Country Ham Recipe

20 Min

Prep Time

120 Min

Cook Time





If you have never tried traditionally cured country ham from the southeastern United States, you are missing out. The hams are packed in a curing mix, sometimes straight salt, sometimes a mixture of salt, sugar, and cure, for a period of three to six weeks. Some smoke the ham afterward, others don't. We often make our own, but several great brands are available in the supermarket or online. Try Broadbent, Edward's or Father's for excellent ham.

We cure our hams in a traditional salt box, then hang in the smokehouse for cold smoking before drying.

For this one, we paired thin strips of country ham with rabbit slow braised in beer with sliced mushrooms. The creamy dish is perfect when served alone or spooned over pasta.


2 rabbits, quartered

1 large slice of country ham, cut into thin strips

1.5 pounds of mushrooms, sliced

2 lager-style beers

Flour for dredging rabbit plus 1 tablespoon

2 yellow onions, thinly sliced

1 tablespoon Realtree Cajun seasoning

Salt and pepper

Cooking Instructions

Cover the bottom of a heavy cast iron pot with vegetable oil. Turn heat to medium-high. Season the rabbit with Realtree Cajun seasoning. Season flour with salt and pepper and dredge rabbit pieces.

Brown the dredged rabbit till golden.

Add the mushrooms to the pan and continue to cook for 5 more minutes. Pour in both beers and return the rabbit to the pot. Bring the mixture to a boil, then reduce the heat to a simmer. Braise the rabbit for two hours until it is about to fall off the bone.

Pour the beer back into the pot before returning the rabbit to braise.

To serve, place the rabbit on a plate or bed of pasta, spoon over the mushroom and country ham gravy from the pot.