Braised Rabbit with Onions
Cut the rabbit into 8 serving pieces and season with salt and pepper. Peel the onions and cut into wedges. Remove the garlic cloves from the bulb but do not peel. Peel the potatoes and cut into wedges. Peel the carrots and chop.
Cut an "X" in the base of the tomatoes, blanch for a few seconds in boiling water, peel, quarter, remove the seeds and chop. Brown the rabbit pieces in a large saucepan in hot oil then remove from the heat.
Add the garlic cloves and sauté until golden brown. Add the onion and sweat until translucent. Add the remaining vegetables and parsley and sauté until tender. Arrange the rabbit pieces on the vegetables, pour in the broth, add the bay leaves, season with salt and pepper and simmer for about 45 minutes over low heat.
Around 10 minutes before the end of the cooking time, add the wine, brandy and halved figs. Serve with a hearty white wine and brown bread, if desired.