How to make
Wash fillets and pat dry with paper towels. With a sharp knife, make an incision along their width. Sprinkle with salt, pepper, crushed mustard and rosemary. Heat oil, add garlic cloves, fry them until they change color and remove.
Place the rabbit fillets in the pan and cook until golden on both sides. Sprinkle 1 tsp sugar in the pan and stir until caramelized.
Add beer and stir to remove the sticky particles from the bottom. Add the rest of the beer, so as to cover approximately 75% of the height of the meat.
Having the liquid boil, reduce the heat and simmer. If necessary, add a little water.
Cook until the sauce consists almost entirely of fat. Serve with mashed potatoes or pasta.
