Heat the olive oil in a casserole, season the rabbit and stir fry with the garlic cloves.
Get the oil out and add the red chilli, the rosemary and the lemon slices.
Add the white wine and let the alcohol evaporate.
Add the chicken stock, cover the casserole and let simmer for ap-proximately 20 minutes.
As soon as the stock becomes thick, the rabbit is ready.
Put in a plate and serve immediately.