"You`re not going to believe how much more tender and aromatic rabbit meat becomes when it`s braised first and then sauteed on low heat!"
How to cook
Put the wine, vinegar, carrots, onions, bay leaf, peppercorns and cloves in 8 1/3 cups (2 liters) of water. Boil everything for about 10 minutes.
Soak the rabbit meat in the cooled marinade for about 2-3 hours. Drain it, spike it with cloves of garlic and fry it in the oil on both sides. Then add in 1 cup of the marinade, cover tightly and stew the rabbit on medium heat, occasionally pouring the marinade over it.
Serve garnished with potatoes, peas, green beans with butter, rice or macaroni.