How to cook
Prepare a marinade of 4 1/5 cups (1 l) of water and 4 1/5 cups (1 l) of vinegar, add 1 onion, cut into four equal parts, 1 carrot, a little celery, a parsnip root, 1-2 parsley roots, 7-8 garlic cloves, 2-3 bay leaves, 7-8 black pepper peppercorns, allspice, cloves, cinnamon and salt. All together, boil them for 15-20 minutes, strain through a sieve and leave to cool.
Having soaked well in the marinade, the rabbit is washed, cut into pieces and fried until reddening in preheated oil. Remove the braised meat from the oil and successively sauté the onion, carrots, half a head of celery, all cut into small cubes and the chopped zucchini in it.
Pour in the tomato paste and finally the flour. Dilute the roux with 2/5 cup (100 ml) of wine and broth, add salt, bay leaf, black pepper, some lemon slices, the cleaned and washed mushrooms, the cleaned small onions (chives) and a piece of bacon, that has been cut into small cubes and lightly sautéed.
Place the meat back in the dish to fry, pack it tightly and put it in the oven to stew for about 2 hours.