POPP x Danny’s: Cinnamon & Chilli Rabbit with Dark Stout

We got together with ?‍? Chef JP Debono from Danny’s Malta and asked to him to cook up a traditional Maltese recipe with a beery twist to celebrate the feast of Imnarja. So he prepared this delicious cinnamon & chilli ?️ rabbit ? braised in Magic Rock Brewing’s Bearded Lady, a bourbon barrel aged imperial stout with tastes of cinnamon, vanilla & chocolate ??

Special thanks to Panda and Dragana Rankovic Photographer for the awesome video <3


1 Local Rabbit, cut up
1 Red chilli, deseeded
400g Flour seasoned with salt
1 Medium sized onion wedges
4 Medium sized garlic cloves
1 Small cinnamon stick
1 Sprig of Rosemary
Bay leaf
1 Magic Rock Bearded Lady
Bourbon barrel aged Imperial Stout
300ml Water
150ml Vegetable cooking oil


Start off by placing a medium sized pot over a medium high heat, followed by lightly seasoning the cut up rabbit pieces with some salt.

Prepare seasoned flour in a mixing bowl and dust rabbit pieces with flour, shaking off any access flour. Fry rabbit until golden brown.

Add onions, cinnamon stick, deseeded chilli, bay leaf and rosemary sprig, cook for 1 to 2 minutes to get those flavours working.

Top up all with Magic Rock Bearded Lady and water. Bring up to a boil. Reduce heat to low and simmer for 45 – 60 minutes depending on preference for meat tenderness.