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.
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

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	8234.09 Kcal (34474 kJ)
Calories from fat	199.89 Kcal
		% Daily Value*
Total Fat	22.21g	34%
Cholesterol	38.03mg	13%
Sodium	589.07mg	25%
Potassium	614.23mg	13%
Total Carbs	23.02g	8%
Sugars	7.04g	28%
Dietary Fiber	2.36g	9%
Protein	14.42g	29%
Vitamin C	7.3mg	12%
Iron	1.8mg	10%
Calcium	27.7mg	3%

Amount Per 100 g
Calories	99.66 Kcal (417 kJ)
Calories from fat	2.42 Kcal
		% Daily Value*
Total Fat	0.27g	34%
Cholesterol	0.46mg	13%
Sodium	7.13mg	25%
Potassium	7.43mg	13%
Total Carbs	0.28g	8%
Sugars	0.09g	28%
Dietary Fiber	0.03g	9%
Protein	0.17g	29%
Vitamin C	0.1mg	12%
Calcium	0.3mg	3%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

166.1

Points
9

PointsPlus

Good Points

fat free,
saturated fat free,
very low sodium,
cholesterol free,
sugar free

Bad Points

High in Sodium

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