๐จโ๐ณ Method
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1
Cut the rabbit into pieces and season with pepper and salt.
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2
Peel the onion and cut into thin strips.
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3
Brown the rabbit pieces in butter on all sides until golden.
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4
Add the onion and dust with flour (roux technique).
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5
Pour in the beer and broth.
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6
Add the bouquet garni (thyme, bay leaf, and parsley stems tied together).
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7
Bring to a boil, then reduce heat and simmer gently for 1 hour.
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8
After 30 minutes of simmering, spread mustard on the slice of white bread and place it in the pot on top of the rabbit.
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9
Ensure the rabbit stays submerged in the sauce; add more water if necessary.
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10
Once the rabbit is tender (after at least 1 hour), remove it from the pan and keep warm under aluminum foil.
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11
Reduce the cooking liquid over medium heat until it reaches sauce consistency.
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12
Taste and adjust seasoning with sugar, balsamic vinegar, pepper, and salt.
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13
Serve the rabbit drizzled with the sauce.
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