(serves four)
4 lb. rabbit, cut into chunks
5 oz. thick sliced smoked bacon, cut into small rectangles
5 oz. white onion, cut into large cubes
2 tablespoons olive oil
2/3 oz. butter
1 pint of pale ale (blond beer)
4 oz. dried apricots
4 oz. dried prunes
2 bay leaves
2 sprigs thyme
salt, pepper
Heat the oil and butter in a large pot. Add the bacon and onion, and sauté
for 4 minutes. Remove them from the pot and set aside. Add the rabbit and sauté
over low heat for 3 minutes on each side until lightly colored. Season with salt
and pepper.
Return the bacon and onions to the pot. Add the beer, the herbs, and mix
together. Cover and let simmer over low heat for 30 minutes, stirring often.
Add the dried fruit and continue cooking for another 35 minutes, stirring
frequently, until the rabbit chunks are almost caramelized.
Serve hot.
Chef’s suggestion: Serve with a strong beer or Alsatian wine.
Bon appétit !!!