•  saddle and leg of rabbit
• 1  onion
• 1  carrot
• 1 branch  celery
• 1 leek
• 1  clove of garlic
• 1 glass  poultry stock
• 1/2 glass  cider vinegar  
• 1 tbsp oil  
•  salt 
•  pepper 

Clean then slice the vegetables into a pan with 1 soup spoonful of oil.
Place over a low heat.
Stir so as to sweat the vegetables without browning them.
Once they have melted pour into a casserole.
Heat the pan and place the pieces of rabbit.
Turn over once coloured.
Salt and pepper.
Put the pieces of rabbit into the casserole with the vegetables.
Add the stock and the honey cider vinegar, cover and place over a low heat.
After 15 minutes, taste to check the seasoning.
Salt and pepper if necessary.
Allow to cook for a further 15 minutes.
Remove and place the rabbit in a warm serving dish.
Pass the vegetables and the sauce through the mill.
Cover the pieces of rabbit with this sauce and serve.