Braised Rabbit with Cinnamon and Lemon

Carve rabbit into portions, rub with salt and pepper. Heat oil, fry rabbit pieces in it all around.

Remove the peel from the garlic cloves and press them into the rabbit. Rinse parsley, pluck from stems, chop coarsely, add. Squeeze 1/3 of the lemons, juice to the rabbit form. Slice the rest of the lemons, add to the roasting pan.

Sprinkle cinnamon and paprika over the meat. Saute everything with the lid closed at low temperature for about 40 min.

Then season the sauce, and if necessary, add more seasoning. Roast pine nuts without fat in a frying pan until golden brown.

Arrange the rabbit pieces with lemon slices on a platter, sprinkle with the pine nuts.

Serve with fresh white bread.

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