Peel and finely chop the onions and then cook them in a pan with 2 spoonfuls of oil. Add the rabbit, having previously cut it into pieces, and brown the meat on all sides. Then add the mustard and stir well. Next, add the spice breadcrumbs, half of the chopped amarenas, the thyme and salt and pepper, and pour in the beer. Cover and cook on a low heat for one hour. When it is cooked, season to taste and add the rest of the amarenas, cut in half.
Sigrid Verbert Recipe