Braised Rabbit with Figs
Cut rabbit into 8 serving pieces, season with salt and pepper.
Peel onions and cut lengthwise into large wedges.
Separate garlic cloves from the bulb, but do not peel.
Peel potatoes and cut into wedges. Peel and chop carrots. Blanch tomatoes in hot water for a few seconds, rinse in cold water and peel, quarter and remove seeds and chop.
Heat oil in a saucepan and brown rabbit pieces on all sides. Remove from the pan. Add garlic cloves and onions to the pan and saute until translucent. Add the rest of vegetables together with parsley and saute for a few minutes.
Arrange rabbit pieces on top of vegetables, add broth and season with salt and pepper. Simmer for about 40 minutes on low heat. Add wine, brandy and figs to the pan 10 minutes before the end of cooking.
Serve stew with white wine and brown bread.