Rabbit with Dried Plums

1. separate rabbit forelegs and legs from the trunk in the joints. Detach the liver and kidneys from the back part and clean them. Divide the back into 2 on the spot and cut the belly flaps into small pieces.

Peel the onions and cut them in half diagonally.

2. preheat the oven to 200 °C. Heat 6 tbsp olive oil in a roasting pan. Season rabbit pieces, without giblets, with salt, season with pepper and lightly brown in it on both sides at high temperature. Take out only back pieces. Place onions on cut sides, unpeeled garlic and cinnamon sticks in roasting pan, add Vin Santo and chicken stock. Simmer lightly for a short time, then add 4 tbsp olive oil.

Put the roaster on the 2nd rack from the bottom for 55 minutes. Baste the meat frequently with the stock. Meanwhile, toast pine nuts and almond kernels separately in 1 tbsp olive oil each until golden brown and set aside. Slice lemon peel thinly from the fruit in a spiral using a peeler. 4.

After 30 min. cooking time, add giblets, rabbit back, lemon peels, bay leaves and rosemary to the stock.

Add dried plums, pine nuts and almond kernels 5 minutes before the end of cooking.

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