Soak the dried fruit in the wine for one night.
Cut the rabbit into pieces, rub with salt, pepper and thyme, fry in oil and butter until light brown. In the meantime, bring the dried fruit with the wine to a boil, then pour it over the meat and add the chopped onion and the bay leaves.
Put everything in the oven for 90 minutes at 180 degrees, basting often with the juices.
Thicken the gravy with cornstarch whisked with whipped cream.
Our tip: Use your favorite red wine for cooking!
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