St. Helena Island, near Hilton Head, used to have a town center called Frogmore, named after an ancestral English country estate. It consisted of four buildings, including the post office; new residents have changed the official name to St. Helena. In the early 20th century, Frogmore was the site of booming caviar and diamondback terrapin businesses. The "stew" is named after the old Sea Island settlement.
An old fashioned Belgian country stew with unexpected nuances from the Brabant countryside. Belgium's province of Brabant is most famous for its, and the country's, capitol -- Brussels. The dish calls for the beer that can be made only in Brussels and its surrounds -- Gueuze. Snappy tart, almost sour, Gueuze is as much a part of brussels culture as its famous Grande Place. You'll find imported Gueuze in liquor shops, or use a tart, but full bodied ale. Rabbit is traditional here, but chicken can be substituted. Do try to use organic, free range, antibiotic and hormone free ingredients if at all possible. The braise could be done a day ahead, just undercook it slightly the first time around. Serve with steamed potatoes. whatever beer you cook with, that's the beer to drink with the braise.
Few foods are as satisfying as a steaming bowl of hot homemade broth. Make this once every several months, freezing in varied sized containers. Enjoy on its own simply seasoned with salt, or in soups, for quick pan sauces, or instead of oil in dressings. You haven't experienced risotto until you've tasted it with this quality of stock.