In a saucepan, brown the rabbit pieces in the oil and 15 ml (1 tablespoon) of butter. Season with salt and pepper. Set aside on a plate.
In the same pan, sauté the onions and garlic in 15 ml (1 tablespoon) of butter. Add the plums and honey and cook for about 4 minutes.
Deglaze with the vinegar. Add the wine and reduce by half. Add the broth, thyme and bay leaf. Season with salt and pepper.
Return the rabbit to the pan, cover and simmer over low heat for 1 hour.
Remove the rabbit from the pan, let it cool and debone. While it cools, reduce the sauce by half. Remove from the heat, add the remaining butter to the sauce, then the rabbit meat. Adjust the seasoning.
Serve over fresh pasta with butter and sprinkle with parsley.
One rabbit only gives three portions, but may be enough for two adults and two young children. For more guests, double this recipe.
Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.