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~ 1 rabbit, cut into serving pieces
~ 1/2 cup butter
~ 3 slices bacon, cut into pieces
~ 2 shallots, finely chopped
~ 1 clove garlic, chopped
~ 2 cup beer
~ 1/2 cup chicken broth
~ salt
~ pepper
~ thyme
~ 1 bay leaf
~ 1/2 cup cream
~ parsley
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In a skillet, melt the butter. Add the bacon and the rabbit.
Brown the rabbit. Drain any fat.
Add the shallots, garlic, beer and chicken broth.
Add salt, pepper and thyme to taste. Add the bay leaf.
Cover and simmer 30 minutes or until rabbit is tender.
Remove the rabbit to a warm platter. Remove the bay leaf.
Stir the cream into the beer/broth mixture. Bring to a boil and reduce by half.
Pour the sauce over the rabbit and sprinkle with parsley.
Serve and Enjoy!
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