Soak raisins, dried plums and pomace for at least 3 hours. Divide rabbit into portions, season with salt and pepper. Fry bacon cubes until crispy brown and remove.
Fry the rabbit with the butter and the bacon fat and remove. Stir the flour into the remaining fat, add the wine, stir until smooth and bubble. Saute rabbit pieces, bacon and thyme in the sauce for about 1 hour. Add raisins, onions, dried plums and marc and simmer until soft.
In a frying pan caramelize water and sugar and extinguish with the vinegar .
Arrange the rabbit with the onions, raisins and dried plums. Stir the caramelized sugar into the sauce and pour over the rabbit form.
Our tip: Use a bacon with a strong flavor – so you give this dish a special touch!
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