How to make
Cut bacon into small cubes. Heat half of the butter in a large skillet and fry the bacon well. Add chopped onion, crushed garlic and diced carrots and saute them for 2 minutes remove the fat and vegetables and put them aside.
Heat the remaining butter in a pan and fry the meat pieces. Season with salt and pepper. Replace the bacon with vegetables and meat, add beer and sage. Cover with lid and allow the dish to simmer over low heat about 1 hour 15 minutes or until the meat starts to separate from the bone.
Meanwhile, mix and add hot water. Remove the pieces of meat to a warmed plate. Puree the vegetables or strain them through a sieve.
Add soft cheese and let the sauce boil, season further if necessary, and pour it over the rabbit.
