1 rabbit
1 lb. pork sausage or 3 smoked pork sausages
1 c. beer
1/4 c. cider vinegar
1 c. consomme or stock
1 c. browned bread crumbs or 1/4 c. rice
1 tsp. caraway seeds
1 tsp. grated lemon peel
1 tsp. brown sugar
Salt and pepper

Bring to boil, then reduce heat, cover and simmer gently 2 hours. Skim off fat before making pan gravy.

PAN GRAVY:

Blend 1-2 tablespoons flour into 2 tablespoons drippings, stirring with wire whisk until flour has thickened, until mixture is well combined and smooth. Continue to cook slowly, stirring constantly, while adding pan juices and milk, water, stock, cream, wine or beer to make 1 cup. Season the gravy with salt, pepper, dried or fresh minced herbs, grated lemon rind.