Rabbit with mushroom, onion, and bacon

Wikified by Drimble Wedge

• 1 rabbit, quartered
• 6 slices bacon
• 1 medium onion, chopped
• 1 ½ cups button mushrooms, quartered.
• Flour for dredging

Cook 6 slices of bacon in a 12” oven safe skillet until crispy. Remove the bacon from the pan, leaving the rendered bacon grease in the pan. Chop the bacon and set aside.

Dredge a rabbit (cut into quarters) in flour, salt, and fresh cracked black pepper. Brown rabbit sections on all sides over medium heat in the rendered bacon grease. Remove rabbit from pan. Drain off the grease in the pan (WIPE ANY DRIPS ON THE PAN TO AVOID OVEN FLARE UPS). Return rabbit to pan, surround with quartered mushrooms and chopped onions. Set in 350 degree oven for 20 minutes.

Remove the rabbit and vegetables from the pan, leaving as much of the drippings in the pan as you can.

Add a half a cup of Stout to deglaze the pan. Reduce a bit until it coats a spoon, season with salt and pepper and add a splat of butter. Mix until combined and spoon onto a plate. Set a quarter of the rabbit (or 2 if you are hungry) on top of the sauce and top with the cooked mushrooms and onions. Sprinkle with chopped bacon. Serve with garlic or horseradish mashed potatoes.