Heat a 28 cm stainless steel handle pan at medium power. Place the rabbit pieces and sear until nicely browned on all sides. Remove and keep in an inverted serving lid.
Then lightly sauté the anchovies, garlic as well as the bell pepper strips, turning them over. Add the rabbit pieces one more time and spread the bell pepper strips evenly over them. Sprinkle everything with salt and pepper, pour white wine and add bay leaf spice and rosemary sprig. Close the serving lid and reduce the temperature. Simmer for about 40 minutes at low power.
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