4 slices bacon, diced
1 lb. boneless uncooked wild rabbit meat, cut into 1-inch pieces
1 medium onion, coarsely chopped
2 cloves garlic, minced
1 cup stout, such as Guinness
1 (12-oz.) bottle ale, such as Bass or Harp
3 T. instant mashed potato flakes
1 tsp. Dijon-style mustard
1/2 tsp. crumbled dried marjoram leaves
1/2 tsp. salt
1 cup baby carrots
Additional stout and ale for Black and Tans if desired
Cook bacon over low heat in heavy nonaluminum skillet until crisp and brown. Use slotted spoon to transfer bacon to small Dutch oven or casserole dish; set aside. Add half of the rabbit pieces to skillet with bacon drippings and brown on all sides. Use slotted spoon to transfer rabbit meat to Dutch oven with bacon; repeat with remaining rabbit meat, transferring to Dutch oven when browned. Add onions and garlic to skillet and cook until lightly browned, stirring frequently. Transfer to Dutch oven. Add stout to skillet, stirring to loosen browned bits. Cook over high heat until liquid has reduced to a syrupy glaze. Stir in ale, potato flakes, mustard, marjoram and salt; heat to boiling and cook about 1 minute. Add ale mixture and carrots to Dutch oven, and stir gently to combine all ingredients. Cover Dutch oven and bake at 325°F for 1H hours. This dish gets its name—and flavor—from stout and ale, which combine to make the famous British beverage Black and Tan. For a wonderful meal, serve Black and Tans with the stew (recipe below), along with some crusty bread and sweet butter.
Black-and-Tans
Ale, such as Bass or Harp
Stout, such as Guinness
Fill a pint glass 2/3 full with ale, then hold a spoon in place so the bowl of the spoon rests on the top surface of the ale. Slowly and carefully pour stout into the spoon, raising the spoon as the glass is filled so the stout is not poured directly into the ale. This should yield the classic two-layered Black and Tan, with the ale on the bottom and a layer of dark stout on top.
Teresa Marrone
Minneapolis, MN
From— Hunting Rewards: Members’ Game Recipes