Portuguese rabbit with oranges

Ingredients for 4 servings:

• 1 rabbit, ready to cook
• 100 g flour
• 4 tbsp olive oil
• 1 bulb(s) garlic
• 1 large onion(s), sliced
• 2 tomatoes, diced
• 2 bay leaves
• 5 juniper berries
• 2 carnations
• 500 ml wine, red, dry
• 2 tbsp vinegar (red wine vinegar)
• 125 ml vegetable stock
• 2 orange(s), untreated
• 1 pinch of cinnamon
• salt and pepper

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Cut the rabbit into 8 pieces, season with salt and pepper, coat in flour, and fry in heated oil. Place the rabbit pieces in an ovenproof dish and keep warm. Sauté the onions and garlic in the remaining fat for about 5 minutes. Add the tomatoes, juniper berries, bay leaves, cloves, and cinnamon and braise briefly. Pour in the wine, vinegar, and vegetable stock and bring to a boil. Pour everything onto the rabbit pieces and cook in the oven at 180°C for about 1 hour. Wash the oranges, slice them thinly, and add them to the rabbit 10 minutes before the end of the cooking time. Serve the rabbit with white bread.