Preparation: Keep prepared perishable ingredients and meat undergoing prolonged marinating or soaking covered in a refrigerator at no more than 4 °C; overnight resting must not take place at room temperature.
1. Cut the rabbit into pieces and marinate it for at least one night in a mixture of red wine, vinegar, bay leaf and sliced onion.
2. The next day, remove the meat, pat it dry and set the marinade aside.
3. Brown the pieces of meat all over in hot oil, add the sliced carrot and fry together briefly.
4. Pour in the strained marinade and the stock, season with salt and pepper, then cover and braise over low heat for about 1.5 hours until tender.
5. Remove the meat, thicken the sauce with the flour mixed with water and boil for a few minutes.
6. Return the meat to the sauce, bring it back to the boil and serve with potato dumplings or pasta.
Tip: The tangy marinade tenderises the rabbit and balances the gamey flavour - don't skip the marinating.
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