Sear rabbit parts heartily in oil, season with salt and season with pepper. In a fresh clean cooking pot a little oil form. Reduce the heat, season the parts with
parsley, leek, onion, tomato, carrot, and continue to
stew. If necessary, season a little with black pepper. Put the pieces on a plate and put them into the oven at 150 degrees. So that the pieces do not become dry, add butter flakes.
In the meantime prepare the sauce. Pour the roast stock, boil well and pass through a sieve, thicken and season.
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