Rabbit Braised in Homemade Mead

The pictures describe this experiment well. I took a pound jar of local unpasteurized honey, added two times the amount of water and pitched in about 1/2 tsp of yeast (intended for beer). Waited two weeks and it became pleasantly effervescent. Filtered that. Nice and clear and only a hint of residual sweetness. Then browned some rabbit pieces in butter, added mushrooms and whole shallots, and braised it in the mead. A few pieces were eaten for dinner and the rest was taken off the bones and put in a container in the fridge wherein it solidified as an aspic. Bunny jello if you will. Luscious!