Rabbit in white wine with lemon and rosemary

Due to the limited fat and increased amount of protein and… iron it contains in relation to the rest of the meat, automatically acquires the comparative advantage towards them. If you add the white, tasty and tender meat is the perfect choice for a delicious dish that I prepare relatively quickly.
Materials
1 rabbit, portioned
juice and zest from 1 lemon
1 sprig of rosemary
1½ ½ cup of olive oil
4 cloves of garlic, in slices
2 cups white wine
4 potatoes, medium, cut into rings
1 onion grated on the grater
a little flour
salt, pepper, freshly ground
Process
Step 1
Salt and pepper the pieces of rabbit and put a little flour on a plate. Pass the pieces of rabbit from the flour and then shake to leave them redundant.
Step 2
Heat the olive oil in a saucepan and add the pieces of rabbit in doses, browned from all sides. Take them aside on a platter.
Step 3
In the same oil add the garlic and onion and sauté lightly. You put in the pot the rabbit and add the wine.
Step 4
Salt and pepper the potatoes. After you get a couple of boil the food, add the potatoes, the juice and zest of the lemon, a little hot water, add the sprig of rosemary, cut into florets and leave the food to simmer, to soften up the meat, cooked the potatoes and sauce thickens. Serve hot.
Tip: If you prefer to cook the rabbit neat (without adding water in the pot), and accompany the food with fried potatoes cut also into slices.