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Beery Rabbit

Recipe by: Elmer Fudd

Prep time:


2 rabbits, cut up 1 can beer
2 clove garlic, minced 1 bay leaf
4 onions, sliced thin 1 carrot, grated
1/4 tsp allspice 1/4 tsp nutmeg
1/2 cup bacon fat 1/2 cup flour
6 potatoes, sliced salt and pepper

In a large casserole place beer, garlic, tsp salt and 1/4 tsp pepper, bay leaf, onions, carrot, allspice and nutmeg. Stir well. Place rabbit pieces in this mixture to marinate over night in refrigerator, stirring occasionally. In large skillet, melt bacon fat. Pour flour, salt and pepper in bag. Shake rabbit parts in bag until coated with mixture. Saute the pieces until they are brown. Pour marinade into skillet and simmer for 1 1/2 hours. Cover the rabbit with sliced potatoes, replace lid and simmer for another half an hour or until potatoes are done.

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