Turn the rabbit cubes in flour, roast in the oil/butter mixture for about 6 min. Extinguish with the balsamic vinegar, cook, stew for about 10 minutes, season with salt and freshly ground pepper.
Serve sprinkled with parmesan shavings and parsley.
Turn the rabbit cubes in flour, roast in the oil/butter mixture for about 6 min. Extinguish with the balsamic vinegar, cook, stew for about 10 minutes, season with salt and freshly ground pepper.
Serve sprinkled with parmesan shavings and parsley.