- 2 tablespoons extra-virgin olive oil
- 4 ounces thickly sliced bacon, cut into 1/2-inch pieces
- 2 rabbits, 3 pounds each, cut into 6 pieces each
- 1 large onion, coarsely chopped
- 2 carrots, cut into 1/2-inch rounds
- 2 garlic cloves, minced
- 1 jalapeño, stemmed and thinly sliced
- One 12-ounce bottle amber ale
- 3 cups chicken stock or low-sodium broth
- 1 tablespoon all-purpose flour
- Toasted bread for serving
- 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.
- 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.
- 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.
The braise can be refrigerated for up to 5 days.