Cook the rabbit in oil in a pan over medium heat until it is lightly browned; remove from the pan and keep warm. The onion should be cooked till soft in the same skillet. For a further minute, add the garlic. Add the bay leaf, pepper, and broth after stirring.

Put the rabbit back in the pan and up to a boil. Once the beef is cooked and a thermometer registers 160°, turn down the heat, cover the pan, and simmer for 30 to 45 minutes.

Transfer the rabbit to a dish for serving. Remove the bay leaf. Stir the smooth mixture of flour, lemon juice, and water into the pan juice.

Continue cooking for 2 minutes, or till thickened, after bringing to a boil.

Serve