Anyone make a rusty gravy?

well i tell you, it'll be a little hard to do (for a beginner) being that a rabbit is very lean. soooooo if it were me at home i'd get about a lb of smoked pure pork sausage to help out

anyway here goes...
dice 2 med sized onions , 2-3 cloves garlic and 1/2 bell pepper.
cut and season to taste your road kill , sorry , rabbit
in a large black cast iron pot or something similar pour some cooking oil, a little more than what it takes to cover the bottom of the pot.
on med-high heat you will need to "brown" your rabbit on all sides ( if there's enuff room throw in the sausage as well.you will watch for browning of meat , while browning (stirring all that shite every 3-4 min) keep eye on the bottom of pot. you will get some "goodness" that wants to stick to the bottom, scrap with edge of a large spoon,spatula ect. when it really feels,i.e. looks like its sticking add a little water and stir/scrape the bottom. that "stuff that builds up on the bottom" is what will make your gravy you see. soooo , you've done this 4 - 6 times (3 beers) you now lower the fire to med and toss in that onion , garlic , b.pepper stuff. and proceed as before until the onions have almost completly dissolved on your arse ( 3 beers ) now you can add enuff water to cover all that's in the pot , cover and put your fire on hiiii and boil the shite out of it ( to tenderize) water will go down add more to boil again when it's getting tender lower fire to a simmer until the water has boiled out ( i mean until it reduces to a thicked gravy and not all watery) directions would be better in person , but this will have to do!!!

:cheers: :cheers: