Instructions: Brown the rabbit pieces in part of the butter along with the bacon. Then add the shallots and the garlic. Add the beer and the broth. Salt, pepper, and add the spices. Cover and let simmer 30 minutes.

In a sauce pan, cook the onions with a dab of butter, the sugar, and enough water just to cover them. Remove the rabbit and keep warm. Pour the cream into the beer/broth mixture, and bring to a boil and reduce to 1/2. Pour the sauce over the rabbit and garnish each plate with a few onions and sprinkle it with parsley.

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