Rabbit ragout in tomato sauce

Ingredients

• 400 grams rabbit
• 25 grams butter
• 65 milliliters broth
• 0.5 medium size onion
• 0,5 carrot
• 1 medium size tomato
• 25 grams shpik with meat veins
• pinch of salt
• pinch of black pepper
• 0,25 bay leaf
• 0,25 teaspoons thyme
• 0.5 clove of garlic
• 0,25 tablespoons flour (wheat)
• 0,25 teaspoons sugar
• 0,25 tablespoons tomato paste
• 0,25 tablespoons parsley,chopped

Preparation method (receipt)

Wash the rabbit, dry with paper towel. Chop coarsely, rub with salt and pepper. Melt butter in a deep frying pan, then add the rabbit and turn over until golden. Add bay leaf, thyme, garlic and broth, reduce the heat and stew under a cover for about 60 minutes on low heat. Peel onions and carrot. Dice onions , cut carrot into circles. Rind tomato and slice pulp. Chop finely shpik and melt in the pan. Fry carrots and onions in the shpik fat, sprinkle with flour, mix . Add onions and carrots with bacon, tomato pulp, tomato paste, sugar, salt and pepper to taste for 20 minutes before stew done . Sprinkle with parsley befor serving.