Recipe - Beer Braised Rabbit

3 tablespoon Oil
2 Whole rabbits; skin on and
cut
; into individual
; pieces
One half cup Plus 3 tablespoons flour
Salt
Freshly ground black pepper
One half pound Ground andouille or other
pork sausage
2 cup Thinly cut or sliced up onions
1 One half pound White mushrooms; thinly
cut or sliced up
2 tablespoon Chopped garlic
1 tablespoon Chopped fresh thyme
2 Bay leaves
2 cup Amber beer
4 cup Brown chicken stock
2 tablespoon Butter
1 tablespoon Finely chopped parsley

In a large, ovenproof pan with a lid, heat the oil. Season the
rabbit and One half cup of the flour with salt and pepper. Dredge the
rabbit pieces in the seasoned flour, coating each side completely.
Lay the rabbit, skin side down in the oil and brown for 3 to 4
minutes on each side. Remove the rabbit from the pan and set aside.
Add the sausage and brown for 2 to 3 minutes. Add the onions. Season
with salt and pepper. Saute for 2 to 3 minutes or until tender. Add
the mushrooms and garlic. Saute for 2 minutes. Season with salt and
pepper. Add thyme and bay leaves. Add the rabbit to the vegetable
mixture. Add the beer and chicken stock. Bring the liquid up to a
simmer and cover. Cook the rabbit until very tender, about 30 to 35
minutes, skimming off the fat. Remove the rabbit pieces from the pan
and set aside.

Blend the remaining flour and butter together into a smooth paste.
Whisk the paste into the hot liquid. Bring the liquid to a simmer and
cook for 3 to 4 minutes. Add the rabbit back to the pan and continue
to cook for 5 minutes. Stir in the parsley. Season with salt and
pepper if needed. Serve the rabbit with the potato gratin and garnish
with parsley.

Yield: 6