Drunk Rabbit (serves 5)
1 rabbit (2-3 pounds, fryer sized)
a bunch of garden carrots
1 tall can of Guinness
1/2 stick of butter
1/2 cup of olive oil
package of egg noodles
pepper to taste
flour (for thickening meat broth)
Place your rabbit in the crockpot, the whole thing (bones and all) and cover it with the can of draught and the 1/2 cup of oil. Place carrots all around it and sprinkled some garlic salt over it. Set it on low for a few hours (4 here) until the meat is falling off the bone. You are almost done!
Remove the meat from the bone and set bones aside for broth/compost/chicken treats. Place meat back in the juicy beer broth and add your 1/2 stick of butter and a bit of flour to create a creamy texture, like a gravy to your rabbit stew. When you've added enough flour to make your sauce more like said gravy, you did it. You just made some drunk rabbit stew.
You can scoop it into bowls and enjoy it with some crusty bread or, do like the Wesners do, and boil some egg noodles and serve it like a form of farm house stroganoff. If I serve it over egg noodles, I always add butter and garlic salt to the noodles before I serve rabbit over them.