Rabbit In Pan

Preparation:

Preparation: Cut a skinned rabbit into pieces, clean it, wash it, dry it, rub it with salt and pepper and brown it in 50 g of butter. Add chopped 2 onions, 2 celery sticks, 1 carrot, 1 bunch of parsley, 1 chilli pepper. Season with a pinch of ground cloves and a little thyme. Wet with 1 glass of water and cook for 1 hour on a low flame. Then add 2 cups of broth in which 2 tablespoons of flour and 1 tablespoon of tomato puree have been dissolved. Cook for another hour, sprinkle with lemon juice and serve.