Flambéed Rabbit

'Cut the rabbit into 8 pieces'

'Season with salt and pepper, then coat in flour'

'Melt 150 g of butter'

'Fry the rabbit pieces until they are golden brown'

'Pour the cognac over the rabbit and light it on fire'

'Let the flame burn out by itself'

'Melt 2 tablespoons of butter in another pan'

'Add chopped green onions, rosemary sprig, parsley bunch, black peppercorns, and clove'

'Fry for a few minutes'

'Add the rabbit pieces, white wine, and chicken broth'

'Cover and let simmer until the meat is tender'

'If needed, add more chicken broth'

'Remove the rabbit from the pan'

'Strain the sauce, then stir in tomato paste and grated lime peel'

'If desired, thicken with cornstarch dissolved in cold water'

'Serve the sauce over the rabbit'