You can try this at home

Tonight, some of Brooklyn's finest gather at the Bell House in Gowanus to share in some good food and booze at Good Spirits.

Jacques Gautier of the Pan-Latin restaurant Palo Santo was able to share with us a recipe for his Conejo en Mole Verde, so you can bring the taste of the Park Slope restaurant to your own home.

Ingredients

1 whole rabbit (cut into pieces with bones)

1 medium yellow onion (chopped)

6 cloves of garlic (peeled and chopped)

1 green chile (seeded and chopped, use spicier chiles if you prefer more heat)

½ cup light beer

2 quarts light rabbit or chicken stock

6 green tomatillos (husk removed and pureed)

2 potatoes quartered

2 ears of corn husk removed and cut into four pieces each

1 bunch of cilantro (leaves only – pureed) *save a few leaves for garnish

Salt and pepper to taste

1 lime cut into wedges

Corn tortillas to serve as a side

Instructions

Brown the pieces of rabbit in a medium sized braising pot. Remove the pieces and set them aside leaving the rendered fat in the pot.

Add the onion, garlic and chile with a little salt and sauté until golden brown.

Deglaze with beer. Let the alcohol cook off, then add the stock and the tomatillo pruee

Return the rabbit to pot. Bring everything up to a slow simmer and let it cook for about three hours or until the rabbit has softened a little, but not yet falling off of the bone.

Add the potatoes and corn and continue to cook for about 15 minutes, or until potatoes are soft.

Stir in the cilantro puree to intensify the green color.

Taste. Adjust seasoning with salt and pepper.

Garnish with cilantro and lime. Serve with hot tortillas.

Serves 6-8 people.