Two days in advance: clean the pieces of rabbit and put them in vinegar to remove the blood that's left in it. This will take about 12 hours.
One day in advance: marinade the pieces of rabbit in all of the red wine This will take about 24 hours. (The rabbit will turn a strange kind of purple.)
The day itself: take the pieces out of the red wine, dry them and add salt.
Cover them generously in mustard.
Heat the butter (be generous with this also!) and put the pieces two or three at a time in the pan. Let it brown quickly.
When all is brown, put the pieces all in the pan and let them simmer, together with the onions, cloves and laurel leaves for about 3 hours - until the meat is soft and almost falling off.
Serve with mashed potatoes, Brussels sprouts and cranberry sauce.
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