Welsh Rarebit With Rabbit |
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Prep Time: 10 Minutes Cook Time: 12 Minutes |
Ready In: 22 Minutes Servings: 6 |
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Truly, I add rabbit or chicken meat to my rarebit, to serve as a hearty (and savory) main dish, thus making my rarebit a TRUE rabbit!!! Plus my kids don't have to grow up being confused about the name: rarebit or rabbit. Ingredients:
6 slices toasted bread, buttered |
1 teaspoon butter |
1/2 lb extra-sharp cheddar cheese, shredded (see note) |
1 teaspoon yellow mustard (or more) |
1 dash hot sauce |
1 cup beer (or apple juice) |
1 -2 cup rabbit, cooked, cubed (or chicken) (optional) |
3 eggs, beaten |
1 tomato, cut into sixths (wedges) |
Directions:
1. Melt butter in large saucepan; add cheese, mustard and hot sauce; heat until cheese melts-stirring all the while.
2. Gradually add the beer, stirring continuously; then add meat if using.
3. Stir in beaten egg, until egg sets; remove from heat.
4. Cut toast into points and lay two points on each plate.
5. Pour one-sixth of the sauce over each plate; garnish with one tomato wedge.
6. NOTE: try Monterey Jack, Swiss, mild Cheddar for different flavors!
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