- ACTIVE: 30 MIN
- TOTAL TIME: 2 HRS 30 MIN
- SERVINGS: 6
This recipe is equally delicious with chicken.
- 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.