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1
Slice the rabbit loins into 3cm pieces.
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2
Melt 2 tablespoons of the butter in a large heavy skillet over medium heat until it foams.
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3
Season the pieces of rabbit tenderloin with salt and pepper.
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4
Add the rabbit to the skillet and saute until browned on all sides and medium rare, about 10 minutes.
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5
Do not overcook or the meat will toughen up.
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6
Remove the meat to a warmed platter and set aside.
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7
Add the bones to the skillet and brown them over high heat for a few minutes, being careful not to burn the butter in the pan.
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8
3 Add the carrot, celery, and onion and continue cooking, stirring constantly, over medium heat until the vegetables have browned slightly.
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9
Sprinkle the flour over the vegetables and bones; cook, stirring, until the flour is absorbed, about 1 minute.
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10
Deglaze with the beer, scraping up all the brown bits from the bottom of the pan.
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11
Boil for 1 minute.
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12
Add the red currant jelly and stir until it has dissolved.
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13
Reduce the sauce by half over medium heat, 5 to 6 minutes.
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14
Pour through a strainer and return the sauce to the skillet.
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15
Add the dried cherries and simmer for 10 minutes.
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16
Swirl the remaining 1 tablespoon butter into the sauce.
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17
Return the meat to the skillet and reheat quickly in the sauce.
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18
Taste and adjust the seasoning and serve at once.
