Rabbit With Peppers

Preparation:

Preparation: Have the rabbit cut into pieces by the shopkeeper and then wash them well, dry them, flour them and brown them in a pan with a few tablespoons of oil and the chopped aromatic herbs. When they are coloured, wet them with a glass of white wine, let them evaporate, add the minced onion and garlic; salt and pepper. Pour in a little broth and cook, stirring occasionally. About halfway through cooking, add the quartered peppers. Before serving, sprinkle again with rosemary and sage leaves.