Hello my name is Barb and I live in north central Arkansas on forty acres. Both my husband and I love to hunt. Looks like I will be the first recipe for the new year, Have A Great One

Here is a recipe good for both rabbit or squirrel.

Beer Braised Rabbit 2

INGREDIENTS

2 tablespoons oil
1 onion thinly sliced onions
1 rabbits cut into serving pieces 2- 2-½ pounds
2 cloves finely chopped garlic
3 tablespoons flour
salt and freshly ground black pepper
3 medium potatoes peeled and halved
3-4 carrots scraped and cut 1 inch pieces
1 cup beer
¼ cup chili sauce
1 tablespoon brown sugar
1/3 cup cold water

INSTRUCTIONS

Season meat with salt and pepper. Brown on all sides in hot oil; drain. In a crockery cooker place carrots, potatoes and onion; place meat atop. Combine beer, chili sauce, brown sugar and garlic. Pour over meat. Cover; cock on low heat setting for 6-7 hours. Remove meat. Drain vegetables; reserving cooking liquid. Return meat and vegetables to cooker; cover. Measure liquid; add beer or water to make 1-½ cups. In saucepan slowly blend cold water into flour; stir in reserved liquid and ½ teaspoon salt. Cook stirring constantly, till thickened. Place meat and vegetables on platter. If desired sprinkle with paprika and garnish with parsley. Pass gravy. Serves 4

Beer Braised Rabbit with Leek Rosti

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

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.

Yield: 6 servings
Prep Time: 30 minutes
Cook Time: 1 hour 30 minutes
Ease of Preparation: intermediate

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