Rabbit Stewed in Stout

 

4

slices bacon

1/2

cup Gold Medal® all-purpose flour

1

teaspoon salt

1/4

teaspoon pepper

1/4

teaspoon paprika

1

rabbit, cut up (3 to 3 1/2 pounds)

8

ounces mushrooms, cut in half

1

jar (15 ounces) whole onion

2

teaspoons chopped fresh thyme leaves or 1/2 teaspoon dried thyme leaves

1

dried bay leaf

1

bottle (12 ounces) Irish stout or dark beer

1

tablespoon cornstarch

2

tablespoons cold water

Chopped fresh parsley, if desired

• 1 Cook bacon in 4-quart Dutch oven over medium heat, stirring occasionally, until crisp. Remove bacon with slotted spoon, reserving fat in Dutch oven, and drain on paper towels.
• 2 Mix flour, salt, pepper and paprika. Coat rabbit pieces with flour mixture. Heat bacon fat over medium heat. Cook rabbit in bacon fat about 15 minutes or until brown on all sides.
• 3 Stir in mushrooms, onions, thyme and bay leaf. Pour stout over rabbit and vegetables. Crumble reserved bacon over mixture. Heat to boiling; reduce heat. Cover and simmer about 1 hour or until thickest pieces of rabbit are tender.
• 4 Remove rabbit and vegetables to warm platter; keep warm. Remove bay leaf. Heat stout mixture to boiling. Mix cornstarch and water; stir into stout mixture. Boil and stir 1 minute. Pour sauce over rabbit and vegetables. Sprinkle with parsley.