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1
In a large, enameled cast-iron casserole, heat the olive oil.
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2
Add the bacon and cook over moderately high heat until browned, about 5 minutes.
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3
Using a slotted spoon, transfer the bacon to a paper towel-lined plate.
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4
Season the rabbit with salt and pepper and add half to the casserole.
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5
Cook over moderately high heat, turning once until browned, about 8 minutes.
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6
Transfer the rabbit to the plate with the bacon.
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7
Brown the remaining rabbit and transfer it to the plate when done.
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8
Add the onion, carrots, garlic and jalapeno to the casserole and cook over moderate heat until slightly softened, about 5 minutes.
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9
Return the rabbit and bacon to the pan.
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10
Add the beer and chicken stock and bring to a boil.
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11
Cook partially covered over low heat until the rabbit is tender, about 1 1/2 hours.
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12
Transfer the rabbit to a platter and boil the sauce until slightly reduced, about 5 minutes.
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13
In a small bowl, whisk the flour with 2 of tablespoons water and whisk into the sauce.
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14
Cook over high heat until thickened and no floury taste remains, about 2 minutes.
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15
Pull the meat from the bones and return it to the casserole.
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16
Simmer just until heated through.
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17
Serve the rabbit over the bread in shallow bowls.
