The Beer Pilgrim

Beer Braised Wild Rabbit in The Barossa

Beer Braised Rabbit

While I was in the Barossa I followed a local hunter as he harvested some wild rabbits which had been wreaking havoc in the local vineyards. I then took his catch to master butcher Rich Gunner for some tips and then to Ben Aiken, the chef at Barossa Valley Brewing company. Together we made beer-braised wild rabbit! And it was great!!


  • 2 x rabbits (wild)
  • Carrots (chopped)
  • Celery (chopped)
  • Onions (chopped)
  • Water cress
  • Butter
  • Mustard powder
  • Flour (white) to coat rabbits
  • Salt and pepper
  • Bread (to serve)
  • Beer – we used the Barossa Saison


  1. Using a large bowl, combine flour, mustard powder, salt and pepper
  2. Divide rabbit up into small portions and dust with the seasoned flour
  3. Heat a large frying pan and coat with butter. Brown rabbit portions on both sides
  4. Into a large pot, throw chopped carrots, celery and onions with olive oil, salt and pepper and begin to brown off
  5. Add rabbit portions and cover vegetables and rabbit with beer (we recommend the Barossa Saison)
  6. Simmer for 2-3hrs or until the meat is falling off the bone
  7. Serve with watercress and bread