Technical Stages :

• Cut your rabbit into pieces. Coat them with mustard (ideally, you may do this the day before).
• In a stewpan, melt the butter and brown the pieces of your rabbit. Add the onions cut in 4. Add salt, honey, and white wine.
• Reduce uncovered for 5 minutes. Then cover the stewpan and cook for 20 to 25 minutes (the meat must remain tender). When finished, flambé the rabbit with calvados. Reduce the sauce you have now on low heat for 2 to 3 minutes and then add a spoon of crème fraîche when the fire is out (of course from Normandy!).
• Garnish:
• Peel the apples and cut them into large quarters that you will brown in butter with a pinch of salt. You may flambé your apples too if you wish.
• Attention:
• Brown well the pieces of the rabbit to obtain a thin hard crust. This dish may be served with dry cider for amateurs.