Rabbit With Prunes
600 g of rabbit meat
600 g of onions (or shallots)
200 g of tomatoes canned
1 tbsp of flour
100 ml of oil
50 ml of water
100 ml wine
150g of prunes
50 g of raisins
2 bay leaves
The meat is cut into portions, add salt and fry briefly in heated oil on all sides until browned, then remove.
In the same fat stew under cover of the crescent-cut onion and carrot cubes, and pour 50 ml of water.
After 10 min add canned tomatoes, flour, bay leaf and paprika.
Stir and add the plums, raisins, washed but unpeeled cloves of garlic and wine.
Add salt and tampering with spices to taste.
Transfer to crock, and arrange the fried meat and bake in the cold oven 160 C for 2 hours.
After that open the lid to bake for a while.