4 rabbit legs

1/4 cup (55 g) butter

10 green onions, chopped

1 bottle (12 oz/341 ml) pale ale

1 can (10 oz/284 ml) condensed chicken broth

2 tbsp (30 ml) maple syrup

In a large skillet or pot over medium heat, brown the rabbit legs in the butter. Add the green onions and mix thoroughly.

Add the beer, broth and maple syrup. Bring to a boil. Cover and simmer over medium heat for 1 hour 30 minutes or until the meat is fork tender. Season with salt and pepper.

Serve with roasted Jerusalem artichokes (see recipe) or fresh pasta.

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