How to make
Portion the rabbit. Heat the butter in a large pot and fry the rabbit until its color changes slightly.
Add the cleaned onions, garlic and carrots, top with the white wine and sauté until slightly tender. Add some hot water, add the spices and stir. The water should almost submerge the meat.
Once everything is tender, thicken the sauce with the diluted flour. Serve a portion of rabbit with white sauce, sprinkled with parsley.
