Take a big pot, stew some onions and carrots you previously chopped.
When those are colored, add the portions of rabbit, and sear the meat.
When seared, you can add 1 or 2 St. Sixtus 8 degree Abbey beers depending on the size of your pot and how big the rabbit was. The rabbit does not need to be completely submerged.
Once done, spread mustard onto 2 slices of (old) bread and lay those on top of the pot.
Now seal the pot, with aluminum foil and a lid. (One might consider using a pressure cooker, however those are usually quite tall for this recipe, it might work better with a big diameter pot, that's not too tall, hence the foil and lid recommendation. Besides, a pressure cooker will cook to fast, which is not ideal for a stew.)
Once closed, you want to have this on a slow burn, and stew for several (2-3) hours.