Roast Rabbit Haunch with Thyme and Simmered Barley, Onion and Beer, a recipe from the Worldwide Gour

Ingredients

• - 4 Rabbit haunches (boned by your butcher)
• - 125 g (4 oz.) ground rabbit or chicken
• - 1 leek, white part only, chopped
• - 2 tbsp. strong mustard
• - 1 egg white
• - 45 ml (3 tbsp.) pale beer
• - Fresh Thyme
• - 1 tsp. garlic flower
• - Salt and pepper to taste
• - 2 Spanish onions, thinly sliced
• - 350 ml (1 1/2 cups) pale beer
• - 2 tbsp. mustard
• - 2 tbsp. grainy mustard
• - 250 g (9 oz.) cooked pearl barley