Pour rabbit with beer and refrigerate for 48 hours. Then take the rabbit out, dry and cut into portion pieces.

Cut lard into cubes and lard the rabbit. Salt, pepper, fry in butter. Then add stock and stew the rabbit for 1,5 hour, pouring with exuding juice from time to time. At the end of stewing add cream, bring it to boil.

When serving, put the rabbit on a platter, pour with the sauce, garnish with marinated vegetables. Top the dish with greens.