Divide rabbit into pieces, rinse, rub dry with salt and cayenne pepper and dust with flour. Brown the rabbit pieces in heated clarified butter, then place the meat in a casserole or glass dish with a lid, chop the onion and sauté in the rabbit drippings, extinguish with white wine and chicken broth and add to the meat in the casserole dish, peeled whole garlic cloves and steam at 175 degrees for 120 minutes. Add chopped rosemary and cream to the meat, grate lemon peel over it, place lemon slices on the meat. Cover and steam for about another hour.
Tip: Instead of clarified butter, you can also use butter in most cases.
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