Rabbit Stewed in Stout
Really good recipe and one of the few rabbit recipes on here. "the greasy spoon" has no idea what he/she is talking about and must not be a competent cook. This recipe can be changed in several ways (the vegetable you cook with it or the spices and herbs you use for instance). The techniques it teaches are invaluable however. A few places I supplemented this recipe is that after I finish browning all the rabbit, I build a gravy with the left-over brown bits in the pan by adding a little olive oil and starting a rue with the leftover flour used for dredging, then add the stout gradually making a gravy, then boil and simmer as directed. Moreover, I usually marinate the rabbit hassenpfeiffer style overnight or for up to 3 or 5 days, then I use this marinade (which includes beer) in place of the stout for the liquid.