Rabbit Sauce Picante

large wild or tamed rabbit (cut in 8 pieces)
 2 Tbsp butter
 1/2 cup chopped onion
 1/2 cup diced bellpepper
 1 Tbsp garlic
 1 12oz can tomato paste
 1 beef bouillion cube
 2 cups beef or rabbit stock
 1 cup all purpoose flour
 1 Tbsp lemon

 Melt butter in black iron pot then dredge rabbit pieces in the 2 cups of  flour. 
Brown rabbits good on all sides, next add onions, bellpeppers,  garlic 
and sautee stirring in the vegetables thoroughly.  Turn heat to medium  low, cover and simmer for 30 minutes, stirring occasionally. Next melt beef cubes in hot water and add to beef or rabbit stock. After simmering for 30  minutes add tomato paste and cook for 10 minutes, stirring often.  Add remaining flour to the pot and stir in well. Cook for 5 minutes stirring very often. Next pour your liquid in gradually until reaching thickness desired (gravy should be like thick stew). Add  salt, red and black pepper to taste.I usually add 1/2 Tbsp of  Worchstershire sauce and three dashes af tabasco (I also live in Louisiana so its optional but accents rabbit great). Also add lemon.