Rabbit in the oven with vegetables and grapes

Divide the rabbit carcass into 10-12 portioned pieces.

The pieces should be well salted and coated in flour.

Heat vegetable oil in a large skillet and fry pieces of rabbit in batches, laying them in a single layer, until golden brown on both sides.

Place the pieces of rabbit in a large baking dish.

Chop the garlic, pluck the leaves from the thyme and finely chop.

Peel the onion and carrot, and remove the tough fibers from the celery. Cut the vegetables into small pieces of random shapes.

Heat some vegetable oil in a saucepan, add garlic and thyme.

Once they release the aroma, add the chopped vegetables and stir-fry them until golden brown.

Add wine and, when the wine pairs come, carefully ignite them and wait for the flame to go out.

Pour in water, add salt, sugar, and peppercorns, bring to a boil, and transfer the vegetables along with the resulting broth to the rabbit dish.

Cover the form with parchment, then with foil.

Place in a preheated oven at 180 degrees for 2.5 hours.

Remove the rabbit from the oven, separate the meat, and transfer it to a serving dish.

Chop the remaining vegetables in the pot with an immersion blender.

Pour the rabbit with the prepared vegetable sauce, sprinkle with chopped dill and halved grapes. And immediately bring to the table.