Rabbit Schnitzel with Sage

Thoroughly rinse the bones and trimmings under cold water to wash away small impurities that would cloud the broth. Place them in a pot and pour in 1.5 liters of cold water. Bring to a boil, reduce heat to minimum, and skim off any foam that forms on the surface. Once no more foam forms, add the spices and thyme. Cook uncovered over very low heat for 75 minutes.

Cut the vegetables into 1 cm cubes. Add to the broth and cook for another 45 minutes. Strain the broth, reduce it to one liter, and let it cool.

Debone the rabbit thighs. Use the bones for the broth. Season the meat with salt and pepper on both sides and coat in flour. Shake off any excess flour.