8.
When the wine is boiled by about a third, pour tomato juice in (tomatoes, rubbed on a grater without skin), add a mixture of Provencal herbs, if necessary season with salt. Cover the pan or cauldron with a lid, the fire switch to «low». Simmer for about 1 hour. Rabbit in wine sauce is ready!
For a side dish you can serve potatoes, vegetables or pasta.
Bon appetit!