Jay's Beer-Braised Rabbit

Recipe Ingredients

1 cup	198g / 7oz	Melted butter
1 cup	62g / 2.2oz	Flour
3 lbs	1362g / 48oz	Dressed rabbit - washed, patted dry,
		And cut up
		Salt - to taste
		Freshly-ground black pepper - to taste
3 tablespoons	45ml	Olive oil
3 tablespoons	45ml	Red potatoes - quartered (large)
4 tablespoons	60ml	Carrots - peeled, cut 1" (large)
		Pieces
1		Onion - peeled, sliced (medium)
1		Garlic cloves - minced
1/3 cup	78ml	Chili sauce
16 oz	454g	Beer
1 tablespoon	15ml	Dark brown sugar

Recipe Instructions

For later on in the recipe you'll need a roux (thickener) made by combining a cup of melted butter and a cup of flour and cooking this mixture for 5 minutes over medium heat without scorching it.

Season the rabbit pieces with the salt and pepper to taste.

In a large heavy skillet or dutch oven, brown the rabbit on all sides in hot oil. Turn the heat down and add the vegetables and garlic.

In a separate bowl, combine the beer, chili sauce and brown sugar. Add this mixture to the rabbit and vegetables. Cover and simmer for one hour or until the rabbit is tender. Remove rabbit pieces and vegetables to a warm platter.

Add the roux and cook for 5 minutes until the stock thickens. Stir constantly. Return the rabbit and vegetables to the pan and heat through. Serve in large bowls with a cold lager.

This recipe yields 4 servings.

Source:
Dave O'Brien for On Line Sportsman - recipe contributed by - Jay Palmer - Downloaded from - http://www.onlinesportsman.com/v2/02

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