Put the rabbit parts in a large bowl. Mix white wine with the vinegar, pour over the meat, add spices. Cover the baking dish and leave in a cool place for at least 24 hours.
On the day of preparation put the plums in a pan, add red wine, let it boil, remove the pan from the stove, let it cool down, take out the plums. Keep the red wine broth.
Peel shallots, cut larger ones in half. Fry the bacon cubes in a large frying pan, remove.
Remove the rabbit parts from the marinade, dry them (keep the indicated mass of marinade), and fry them in portions in the bacon fat and peanut oil until hearty. Add shallots, sauté briefly. Return the meat to the frying pan and deglaze with the marinade, red wine stock (from the plums) and water. Steam the ragout for forty minutes with the lid closed.
Meanwhile, clean the mushrooms, add them to the dish together with the plums and steam for another ten minutes.
Season the dish. If the sauce is too thin, thicken it with cornflour (mix it with a little cold water).
For 2 people: preparing a smaller mass would be too time-consuming. However, half of the finished dish can easily be frozen.
Tip: Cook only with high-quality spices – they are the be-all and end-all in a good dish!
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