Beer Braised Rabbit
|Rabbit||2 Pound, cut up (Ready To Cook)|
|Cooking oil||3 Tablespoon|
|Potatoes||3 , peeled and halved|
|Carrots||4 , bias cut in 1 inch pieces|
|Onion||1 , sliced|
|Beer||1 Cup (16 tbs)|
|Chili sauce||1⁄4 Cup (4 tbs)|
|Packed brown sugar||1 Tablespoon|
|Garlic||1 Clove (5 gm), minced|
|All purpose flour||3 Tablespoon|
Season rabbit generously with salt and pepper.
In Dutch oven brown the rabbit in hot oil.
Add potatoes, carrots, and onion.
Combine beer, chili sauce, brown sugar, and garlic; pour over rabbit.
Cover; simmer till tender, about 1 hour.
Remove meat and vegetables to warm serving platter.
Measure pan juices, and add more beer or water, if necessary, to make 1 1/2 cups.
Return juices to Dutch oven.
Blend 1/3 cup cold water into the flour and 1/2 teaspoon salt; stir into pan juices.
Cook and stir till thickened.
Return to gravy; heat through.