The meat of the rabbit, cut into pieces, fry in preheated oil after subtract. In the same fat stew finely chopped onion, then add the tomato paste, flour, paprika, bay leaf, pepper, half of wine, a little broth or hot water and salt. In the sauce after boiling, is added meat. When the meat is tender, add onions, stewed in advance in the remaining oil, garlic and peeled tomatoes, chopped, slices of lemon and remaining wine. The dish is left to simmer on low heat until ready.