How to make
Prepare a marinade from the boiled carrots, onions, celery, 2 bay leaves, 1/2 cup wine, 1/4 cup vinegar, black pepper peppercorns and cloves and the soak rabbit meat in this for 1 day in advance. Drain the next day and cut it into portions. Fry the rabbit in oil and remove it.
In the same oil, fry the cut into crescents onion, grated carrots and celery. When the vegetables soften, add 3-4 finely chopped peppers. Sprinkle with salt and black pepper. Finally, add the finely chopped peeled tomatoes.
Once the sauce from the tomatoes evaporates a bit, top them up with 2 cups of hot water. Dilute the flour with a little water and pour it in to the stew after about 20 minutes. Add the rabbit meat, peeled garlic and finely chopped parsley. Let the meat stew under a lid for 1 1/2 hours.
