Rabbit, baked on-Mediterranean

1 carcass of a young rabbit

200 ml bouillon cubes of meat

100 ml red wine

50 g walnut

50 g bacon

20 ml brandy

4 cloves of garlic

2 onions

1 beam parsley

1 bay leaves

1 Art. l. vegetable oil

ground black pepper

salt

Rabbit carcass to cut into small pieces, wash them, wet cloth, rub with salt and pepper.

Onions clean, along with bacon cut into small cubes.

On the hot oil to fry the rabbit pieces on all sides, remove from the pan, on the same oil fry the onion and bacon, then put the meat, pour the brandy, ignite when the fire goes out, the meat in a baking dish to pass (ceramic).

In a frying pan, fry the meat on which, bring to a boil broth with wine.

The washed parsley chopped, add the broth, along with the bay leaf and chopped walnuts.

Skip the garlic through a press, add to the sauce, pour the cooked meat sauce in the baking dish, cover with the lid and place in the oven are cold.

Preparing rabbit, baked in Mediterranean, at 200 degrees for about 90 minutes, then the meat can again add some spice.