3 Tbsp. Butter Olive Oil
1 onion, thinly sliced
3 Tbsp. Caribbean dark rum
4 c. carrot juice, (approximately)
Fleur de Sel and pepper
In a large pot or large saucepan, brown the rabbit in the butter olive oil for about 15 minutes. Season with salt and pepper. Add the onion and sauté for about 5 minutes. Deglaze the pan with the rum. Add about 1/2 cup of carrot juice. Cover and simmer gently for about 25 minutes, adding 2 to 3 tablespoons of carrot juice every 3 to 4 minutes. Your rabbit is then in the seventh heaven. Serve and enjoy with roasted or mashed potatoes.