- Rabbit (chopped into portions) - 1 piece
- Butter - 50 Grams
- Red dry wine - 50 milliliters
- Bulb - 4 pieces
- Tomato - 4 pieces
- Bay leaf - 4 pieces
- Garlic - 1-2 Zubchikov
Onions are cleaned and coarsely chopped. For similarly large pieces cut tomatoes. In a frying pan, melt the butter. In a frying pan, put the rabbit on chopped pieces and fry it on a quick fire until it is browned. Then add the onions, garlic, tomatoes and bay leaf to the frying pan. Pour a few minutes, then pour the wine. Throw thyme into the frying pan, mix everything thoroughly, cover with lid and simmer on a very slow fire until the rabbit is ready (45-50 minutes). During the extinguishing from time to time, stirring, if the liquid will boil - pour a little water. As a result, the rabbit should be very soft, and the vegetable sauce - liquid.