Preheat oven to 350 degrees.
Butcher rabbit. French chops, clean loin, and segment front and back legs.
In an oven-safe saucepan stew legs in butter. Season legs with salt and pepper. Sear thoroughly in saucepan on all sides then remove.
Add the following ingredients to the pan and sauté for two minutes:
- 6 minced shallots
- 4 minced cloves of garlic
- A pinch of caraway seed
- 1/4 cup Raisins
Deglaze pan with Guinness and one tablespoon of malt vinegar
Add Legs back to pan and place pan in over for 45 to 60 minutes until tender.
Repeat sear and season process with chops and loins and add to pan.
Remove legs and add chops, loins, and vegetables to pan.
Bring pack to a simmer on the stove top, covered, until meat is cooked through and serve.