Difficulty: [usr 2]
In a Dutch oven, brown the rabbit pieces in duck fat over medium-high heat (reserve the liver), ensuring each side is well caramelized. Transfer to a plate. Add minced onion, peeled whole garlic cloves, blanched, seeded, and crushed tomatoes. Sauté until softened into a rich compote.
Return rabbit to the pot, deglaze with red wine vinegar, and reduce until nearly dry.
Pour in dry white wine, add cloves and thyme sprig, and reduce again. Season with Guérande salt and freshly milled pepper.
Drain the button mushrooms.
Pour in chicken stock to cover, bring to a simmer, and skim any impurities.
Simmer for 45 minutes after boiling, then add mushrooms and liver. Return to a boil and cook 15 more minutes.
Test doneness: meat should pull easily from the bones.
Arrange meats, mushrooms, and garlic on a serving platter; offer the sauce in a gravy boat.
Accompaniment: steamed potatoes.
