Rabbit on his limburgs

Cut the onion into rings and crumble the gingerbread.

Put the rabbit in a bowl. Add the bay leaves, cloves, red wine vinegar and the beer.

Add just as much water that the meat is completely covered. Put covered in the refrigerator and marinate for 24 hours.

Allow the rabbit to reach room temperature in 30 minutes. Remove from the marinade, drain and pat dry with kitchen paper.

Sprinkle generously with pepper and salt. Heat half of the butter in a frying pan and fry the meat around brown in approx. 3 min.

Add the marinade and allow to cool. Keep covered in the refrigerator if you do not start stewing immediately.

Let the rabbit in the marinade in about 30 minutes at room temperature. Put the pan with the rabbit on the fire until the liquid boils.

In the meantime, heat the remaining butter in a frying pan and fry the onion for 5 minutes. Add this to the meat together with the gingerbread and apple syrup.

Leave to simmer for 2 hours with the lid on the pan on the smallest pit. Season with pepper and salt.