Peel the shallots and cut lengthways in to 4 pieces.
Heat a little olive oil in a cast iron saucepan. Add the rabbit to the pan and cook over a medium-high heat for 2 minutes. Turn and colour the other side then add half of the butter to the pan and season. Add the shallots, garlic, thyme and bay leaf to the pan. Deglaze with the white wine and add a little water if necessary. Cook for 20 minutes over a low heat then turn the rabbit again and cook for a final 10 minutes.
Peel the carrots and cut lengthways in to 4 then cut in to large chunks. Cook with the rest of the butter and the sugar. Season with salt and pepper and add enough water to come half way up the height of the vegetables. Cook over a high heat until all the water has evaporated.
«Feel free to make this recipe using chicken rather than rabbit. Simply add another 10 minutes to the cooking time.»