Rabbit Braised in Gueuze | Saveur

Ingredients

• 4 tbsp. butter, softened
• 1 (3 1/2–4-lb.) rabbit, cut into 8 pieces, with liver finely chopped
• Salt and freshly ground black pepper
• 1 small yellow onion, peeled and chopped
• 2 branches fresh thyme
• 1 bay leaf
• 3 Tbsp. sugar, preferably turbinado
• 2 (750 ml) bottles of Lindemans Cuvée René or other gueuze
• 2 Tbsp. flour