Ingredients

3 tablespoons oil
2 whole rabbits, skin on and cut into individual pieces
1/2 cup plus 3 tablespoons all-purpose flour
Salt
Freshly ground black pepper
1/2 pound ground andouille or other pork sausage
2 cups thinly sliced onions
1 1/2 pounds white mushrooms, thinly sliced
2 tablespoons chopped garlic
1 tablespoon chopped fresh thyme leaves
2 bay leaves

2 cups amber beer
4 cups brown chicken stock
2 tablespoons butter
1 tablespoon finely chopped parsley leaves, plus more for garnish
Leek Rosti, recipe follows

Instructions

In a large, oven-proof pan with
a lid, heat the oil. Season the rabbit and 1/2 cup of the flour with salt and pepper.
Dredge the rabbit pieces in the seasoned flour, coating each side completely. Lay the
rabbit, skin side down in the oil and brown for 3 to 4 minutes on each side. Remove the
rabbit from the pan and set aside. Add the sausage and brown for 2 to 3 minutes. Add the
onions. Season with salt and pepper. Saute for 2 to 3 minutes or until tender. Add the
mushrooms and garlic. Saute for 2 minutes. Season with salt and pepper. Add thyme and bay
leaves. Add the rabbit to the vegetable mixture. Add the beer and chicken stock. Bring the
liquid up to a simmer and cover. Cook the rabbit until very tender, about 30 to 35
minutes, skimming off the fat. Remove the rabbit pieces from the pan and set aside.

Blend the remaining flour and butter together into a smooth paste. Whisk the paste into

the hot liquid. Bring the liquid to a simmer and cook for 3 to 4 minutes. Add the rabbit
back to the pan and continue to cook for 5 minutes. Stir in the parsley. Season with salt
and pepper, if needed. Serve the rabbit with the leek rosti and garnish with
parsley. Leek Rosti:
3 large Idaho potatoes
Water, to cover
Salt
3 tablespoons butter, plus more as needed
1 1/2 cups chopped leeks, white part only
Freshly ground white pepper Place the potatoes in a saucepan, cover with water
and season with salt. Over medium heat, bring the water to a boil, reduce the heat to
medium low and cook until the potatoes are tender. Remove from the water and cool
completely. Peel the potatoes and pass through a coarse grater. In a large nonstick saute
pan, over medium heat, melt the butter. Add the leeks. Season with salt and white pepper.
Saute for 2 minutes. Add the potatoes and mix thoroughly. Using the back on a wooden spoon
press the potato mixture firmly into the pan. Reduce the heat to low and cook until the

potatoes are crispy and golden brown. Using a spatula, flip the potato cake over and
continue cooking the other side, adding more butter, if needed. Remove from the pan and
slice into individual servings.

Yield: 6 servings