Rabbit with Plums

Cut the rabbit into ragout pieces and place in a large baking dish or earthenware pot. Mix white wine with the vinegar, add spices and bring to a boil. Cool and pour over the meat. Cover the vessel and leave in a cool place for at least 24 hours (two days is better).

On the day of preparation, put the plums in a saucepan with the red wine and bring to a boil. Remove the saucepan from the stove and let it cool down.

Remove the skin from the shallots and cut the larger ones in half. Fry the bacon cubes in a roasting pan and remove them, add the peanut oil. Lift the rabbit parts out of the marinade and dry them.

Sear in portions until hearty and keep warm. Add shallots to the drippings form and sauté. Return the rabbit parts to the roasting pan and extinguish with the marinade, the red wine from the plums and the water. Close the roaster and steam everything together at medium heat for 50 minutes. In the meantime, clean the mushrooms and add them together with the plums 15 minutes before the end of the cooking time.

Season the dish and, if necessary, thicken with cooled cornstarch.

Our tip: Use bacon with a fine, smoky note!

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