Bird or rabbit stewed in sauce

1,2 kg duck or chicken or rabbit - 1.3 kg

30 g melted butter or margarine

800 g sauce with red wine

spices - to taste

greens

Processed poultry (or rabbit) cut into serving pieces, salt, pepper and fry in hot oil frying pan until Golden brown, then pour red sauce and stew for 15-20 minutes.

On a La carte dishes stack the pieces of the bird together with the sauce, garnish with boiled potatoes or fried, can crumbly rice. Sprinkle with the chopped herbs.