1. Brown rabbit pieces in olive oil, 3–5 minutes until lightly golden.
2. Transfer to pot, add pan fat and beer. Bring to boil then simmer covered 1 hour.
3. Add cream, crushed garlic, pepper, and salt. Simmer uncovered 30–40 minutes until sauce thickens.
Transfer to platter, garnish with chopped parsley.
Ingredients
White Wine Pairing
Dry Chenin Blanc, or Pinot Noir Alsace