Ragout of rabbit

Peel and mince the garlic cloves.

Wash the thyme and then finely chop. Mix it with garlic, add 1 tsp. salt.

Cut the prepared rabbit carcass into 8 pieces, rub these parts with pepper and salt. Fry the rabbit for about 3 minutes on each side.

Pour white wine into a saucepan, boil it for 30 seconds, then add 300 ml of water and bring the liquid to a boil. Put the garlic mixture and bay leaf into the pan. Now immerse the rabbit in this mixture and cook it for 40 minutes.

In the meantime, you can start cooking vegetables. Peel the onion and chop coarsely. Cut the white part of the leek into rings, 1 centimeter thick. We clean the carrots and potatoes, and also chop coarsely. We put the chopped vegetables in the pan with the rabbit and continue to cook for 20 minutes with the lid closed.

We wash the beans and boil for 5 minutes in salted water.

We spread the rabbit with vegetables on a dish, add boiled beans, cover everything with a lid and put in a warm place. Reduce the remaining liquid in the pan by half, add half a tablespoon of oil and remove from heat, mix everything and pour the rabbit with this liquid before serving.