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Beer-Braised Rabbit

May 11, 2016

beer_braised_rabbit

1 2- to 2 1/2-pound dressed rabbit, cut up, or one 2- to 2 1/2-pound broiler-fryer chicken, cut up
2 tablespoons cooking oil
3 medium potatoes, peeled and halved
3 or 4 carrots, bias cut into 1-inch pieces
1 onion, thinly sliced
1 cup beer
1/4 cup chili sauce
1 tablespoon brown sugar
1 clove garlic, minced
1/3 cup cold water
3 tablespoons all-purpose flour
1/2 teaspoon salt

Season rabbit or chicken pieces with salt and pepper. Brown on all sides in hot cooking oil; drain. In an electric slow crockery cooker place potatoes, carrots, and onion; place rabbit or chicken pieces atop. Combine beer, chili sauce, brown sugar, and minced garlic. Pour over rabbit or chicken pieces. Cover crockery cooker; cook on high-heat setting for 3 1/2 to 4 hours.

Remove meat. Drain vegetables; reserve cooking liquid. Return meat and vegetables to cooker; cover. Measure liquid; add beer or water if needed, to make 1 1/2 cups. In saucepan slowly blend cold water into flour; stir in reserved liquid and the salt. Cook, stirring constantly, till thickened and bubbly. Place meat and vegetables on platter. If desired, sprinkle with paprika and garnish with parsley. Pass gravy. Makes 4 servings.


©Meredith Corporation, MCMLXXIV. All Rights Reserved. Printed in U.S.A.

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