1 rabbit, cut in serving pieces
Salt
Pepper
Flour
1/2 c. butter
2 tbsp. flour
1 (3 or 4 oz.) can mushrooms
3/4 c. beer
1 (8 oz.) can white onions, drained
1 c. cooked French style green beans

Sprinkle rabbit with salt and pepper and roll in flour. Melt butter in a large skillet, add meat, and brown on all sides. Remove from pan. Blend 2 tablespoons flour into remaining fat. Drain juice from canned mushrooms and add enough water to into make 1 1/4 cups liquid, placing mushrooms aside. Gradually stir liquid mixture into skillet and cook, stirring constantly until thickened. Stir in beer. Return rabbit to skillet, cover, and simmer about 1 hour, or until tender. Add mushrooms, onions, and green beans, and simmer until heated through. Serves 4. Crusty bread goes well with this.