Cut the rabbit into joints and leave it to soak in cold salted water for an hour. Drain well. Put into fresh water with a little salt and pepper and boil gently for thirty minutes. Drain the rabbit joints and take the meat from the bones in large pieces. Fry these in the butter with the chopped garlic cloves until well brown. Add the tomato purée with salt and pepper and cook gently for five minutes. Pour in the cider, and simmer for five minutes. Serve sprinkled with chopped parsley.