Rabbit Stew with Dried Apricots

Twelve hours in advance

1. Skin the rabbit, gut it and keep the liver, having removed the gall-bladder. Bone the saddle, legs and shoulders and cut the meat into cubes of 25 g (1 oz). Marinate them in an earthenware or porcelain dish with the wine, the vinegar, the garlic and the bouquet garni for 12 hours.