Lapin aux Oignons Nouveaux

• 1 rabbit, about 1.5 kg/3¼ lb, skinned and cleaned
• 100

Melt the goose fat in a large flameproof casserole, add the onions and sweat until transparent. Remove and set aside. Put in the whole rabbit, the thyme, bay leaves and garlic and season with salt and pepper. Cover and cook gently over low heat for 30 minutes, adding the onions after 15 minutes, until the rabbit is tender and the onions are brown and thick with the consistency of coarse marmala