Active Time
30 MIN
Total Time
2 HR 30 MIN
Yield
Serves : 6

This recipe is equally delicious with chicken.    Great Comfort Food Recipes  

How to Make It

Step 1    

In a large, enameled cast-iron casserole, heat the olive oil. Add the bacon and cook over moderately high heat until browned, about 5 minutes. Using a slotted spoon, transfer the bacon to a paper towel-lined plate. Season the rabbit with salt and pepper and add half to the casserole. Cook over moderately high heat, turning once until browned, about 8 minutes. Transfer the rabbit to the plate with the bacon. Brown the remaining rabbit and transfer it to the plate when done.

Step 2    

Add the onion, carrots, garlic and jalapeño to the casserole and cook over moderate heat until slightly softened, about 5 minutes. Return the rabbit and bacon to the pan. Add the beer and chicken stock and bring to a boil. Cook partially covered over low heat until the rabbit is tender, about 1 1/2 hours. Transfer the rabbit to a platter and boil the sauce until slightly reduced, about 5 minutes. In a small bowl, whisk the flour with 2 of tablespoons water and whisk into the sauce. Cook over high heat until thickened and no floury taste remains, about 2 minutes.

Step 3    

Pull the meat from the bones and return it to the casserole. Simmer just until heated through. Serve the rabbit over the bread in shallow bowls.

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