1 domestic rabbit
flour to coat
1/4 cup chopped salt pork or bacon
1 onion, chopped
1 carrot, chopped
1 stalk celery, chopped (optional)
1 clove garlic, minced
2 to 3 cups water
1/2 cup beer or ale (flat is fine)
1/2 tsp Thyme
1 Bay leaf
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Cut rabbit into 6 pieces: the legs, rib cage, and back, saving the rib cage for soup. Toss meat lightly in flour. In a heavy saucepan, saute lightly over a moderate heat about 3 minutes on each side. Remove from pot. Add onions, carrot, and celery to the pot and saute for 5 minutes. Then add remaining ingredients. The herbs are very important - they marry the flavour of meat and vegetables. The beer gives the whole thing a wonderful, spicy aroma. (Wine may be substituted for beer, or even vinegar can be used in a pinch.)
Simmer covered over very low heat for an hour and a half. Serve with mashed potatoes or turnips, peas and a good Canadian ale.
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