4 rabbit legs
3 Tbsp. Butter Olive Oil
10 green onions, chopped
1 bottle (12 oz.) pale ale
1 - 10 oz. can condensed chicken broth, undiluted
2 Tbsp. Maple Balsamic
salt and pepper
In a large skillet or saucepan over medium heat, brown rabbit legs in Butter Olive Oil. Add green onions and mix thoroughly. Add beer, broth, and Maple Balsamic. Bring to a boil.
Cover, reduce heat and simmer for about 1 hour and 30 minutes or until meat is fork tender. Season with salt and pepper.
Serve with roasted artichokes or fresh pasta.