Rabbit
1 to 2 beers per rabbit
3 to 4 onions (chopped)
3 tbsp. bacon drippings
Salt and pepper
Cornstarch

In a pot, saute onions in bacon drippings until they are black, but not burnt. Pour in beer, then add rabbit pieces. Cook on medium heat for 2 to 3 hours. Add water as needed. When cooked, season gravy with salt and pepper. Thicken with cornstarch. Rabbit should be fork tender.