Rabbit with Rosemary and Figs
Preheat the oven to 160°C (approximately 325°F)
Rinse the rabbit meat, pat dry, divide into 12 equal pieces, season with salt and pepper and fry until golden brown on all sides in a hot pan with oil. Deglaze with the wine and broth, add the spices and rosemary and cook for about 25 minutes in the preheated oven.
Rinse and trim the figs, cut in half lengthwise and then into slices. 10 minutes before end of cooking, add to the meat and continue to cook.
Season again, arrange the meat and figs on plates and serve drizzled with the pan sauce.