A great pasta dish for any occasion:
Rinse rabbit parts, rub dry, pickle in buttermilk for 24 hours along with thyme and bay leaves.
Blanch (scald) tomatoes, skin, quarter and seed. Finely dice tomatoes, peeled onions and garlic cloves. Rinse rosemary, dry, pluck off needles and chop.
Remove rabbit parts from the pickle, dry thoroughly and rub with salt and pepper.
Heat the clarified butter in a roasting pan and brown the rabbit pieces until tender all over.
Fry the onions and garlic briefly. Add tomatoes and rosemary, then pour in chicken stock and wine.
Steam the rabbit for 40 minutes with the lid closed. Fold in the whipped cream and steam the whole thing open for another 20 min or so, so that the stock thickens. Season to taste with salt and freshly ground pepper.
Serve with ribbon noodles.