Sauerkraut Rabbit 1 rabbit cut into pieces 3 Tb. butter 1 lb. can sauerkraut 5 slices bacon 1 lb. hot Italian sausage sliced into pieces 2 cloves garlic minced 1 tsp. crushed caraway seeds 2 cups beer salt and pepper Saute the rabbit pieces in butter until browned. Set aside. Drain the sauerkraut but save the liquid. In a deep skillet fry the bacon until it is half done. Set aside. Brown the sausage in the bacon fat. Add the sauerkraut, bacon, garlic, caraway seeds, and beer and with two forks mix thoroughly. Simmer for 10 minutes. Pour half of this mixture in a casserole dish, lay in the browned rabbit pieces, then cover with the remaining sauerkraut. Simmer, covered for 1 hour and 15 minutes. Ad beer or kraut juice if cooks down too much. Serves 4