Welsh Rarebit With Rabbit

• 6 slices toasted bread, buttered
• 1 teaspoon butter
• 1/2 lb extra-sharp cheddar cheese, shredded (see note)
• 1 teaspoon yellow mustard (or more)
• 1 dash hot sauce
• 1 cup beer (or apple juice)
• 1 -2 cup rabbit, cooked, cubed (or chicken) (optional)
• 3 eggs, beaten
• 1 tomatoes, cut into sixths (wedges)

1. Melt butter in large saucepan; add cheese, mustard and hot sauce; heat until cheese melts--stirring all the while.
2. Gradually add the beer, stirring continuously; then add meat if using.
3. Stir in beaten egg, until egg sets; remove from heat.
4. Cut toast into "points" and lay two points on each plate.
5. Pour one-sixth of the sauce over each plate; garnish with one tomato wedge.
6. NOTE: try Monterey Jack, Swiss, mild Cheddar for different flavors!

bread, butter, cheddar cheese, yellow mustard, hot sauce, beer, rabbit, eggs, tomatoes

Taken from www.food.com/recipe/welsh-rarebit-with-rabbit-217643 (may not work)