Beer-Braised Rabbit

Directions

1. 1
   In a large, enameled cast-iron casserole, heat the olive oil.
2. 2
   Add the bacon and cook over moderately high heat until browned, about 5 minutes.
3. 3
   Using a slotted spoon, transfer the bacon to a paper towel-lined plate.
4. 4
   Season the rabbit with salt and pepper and add half to the casserole.
5. 5
   Cook over moderately high heat, turning once until browned, about 8 minutes.
6. 6
   Transfer the rabbit to the plate with the bacon.
7. 7
   Brown the remaining rabbit and transfer it to the plate when done.
8. 8
   Add the onion, carrots, garlic and jalapeno to the casserole and cook over moderate heat until slightly softened, about 5 minutes.
9. 9
   Return the rabbit and bacon to the pan.
10. 10
    Add the beer and chicken stock and bring to a boil.
11. 11
    Cook partially covered over low heat until the rabbit is tender, about 1 1/2 hours.
12. 12
    Transfer the rabbit to a platter and boil the sauce until slightly reduced, about 5 minutes.
13. 13
    In a small bowl, whisk the flour with 2 of tablespoons water and whisk into the sauce.
14. 14
    Cook over high heat until thickened and no floury taste remains, about 2 minutes.
15. 15
    Pull the meat from the bones and return it to the casserole.
16. 16
    Simmer just until heated through.
17. 17
    Serve the rabbit over the bread in shallow bowls.