Dice the onions. Peel the garlic cloves and cut into slices. Cut the carrots and fennel into large pieces, halve or quarter the potatoes - depending on the size.

Season the rabbit pieces with salt, pepper and strong berber (= spice mixture with paprika, coriander, garlic, ginger, onions, nutmeg, cloves, cayenne pepper, cardamom, fenugreek seeds) and brush with mustard. Then fry the rabbit meat in a little olive oil with onions, garlic and ginger.

Take the meat out of the roasting pan and add plum wine to the roasting pan, reduce a little and add the vegetable stock. Then add the chopped vegetables and prunes, season a little if necessary and place the meat on top.

Put the lid on and put the roaster in the oven preheated to 150 ° C (top / bottom heat).

Fry for an hour, then drizzle the sauce over the meat and cook without the lid for another hour. Turn the meat once and pour the sauce over it.

When the meat is done, season the vegetables and sauce to taste, possibly adding salt, pepper and mustard.