Cut the rabbit as follows: Chop the back with bone and base of neck into 6 pieces, divide the legs and the shoulder whole. Season everything lightly with salt, season with pepper and brown in olive oil. Remove from the cooking pot. Add cleaned vegetables cut into strips to the cooking pot and turn to the other side in the roasting mixture. Extinguish with clear soup, wine and vinegar. Add chili and rosemary.
Add meat one more time and stew covered for at least 1 hour – the meat should come off the bone easily so the stewing time can also be 1 ½ hours.
Later season with lime and honey and bring to the table.
Serve with stewed apples, mashed potatoes and, of course, white wine.
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