Preparation

Preheat the oven to 150°C. Heat oil and butter in a flameproof casserole dish over medium-high heat. Add rabbit and cook for 3-4 minutes or until browned all over. Season with salt and pepper. Remove from the pan.
To the same pan, add the onion, thyme and bay leaf and cook for 2-3 minutes. Return the rabbit to the pan and add the carrot and beer. Bring to a simmer, then cover with a round of baking paper followed by a lid. Reduce heat to low and cook for about 2 hours or until rabbit is tender. Alternatively, bake in oven.
Stir in mustard and honey bread. Cook for a further 10 minutes over medium heat or in the oven, stirring occasionally. Spoon into serving bowls and scatter with parsley. Serve.

Ingredients

  • 1 tbsp vegetable oil
  • ½ tbsp butter
  • 1 rabbit, jointed
  • salt and freshly ground black pepper
  • 2 brown onions, finely sliced
  • few sprigs of thyme
  • 1 bay leaf
  • 2 medium carrots, sliced
  • 500 ml brown Belgian ale, approximately
  • 1 tbsp hot mustard
  • ¼ cup diced honey bread (see Note), rye or pain d'épices (gingerbread)
  • ¼ cup chopped flat-leaf parsley