Rabbit with honey and thyme

1. Season the 8 pieces of rabbit with salt and pepper

2. In a large skillet, fry the meat in olive oil over high heat so they are golden brown.

3. Brush with honey each piece and sprinkle with thyme. Add half if the cider and simmer over low flame, covered, for about 2 hours. Add cider or water according to the evaporation.

4. The rabbit is cooked when the flesh comes off the bone. Just before serving, add the butter and let simmer for another 2 or 3 minutes. Serve with mashed vegetables.

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