Instructions: Soak the raisins in lukewarm water. Cut the rabbit in pieces. Heat a large nonstick pot, spray with olive oil Pam. Add the rabbit, turn the pieces until golden on all sides.

Add sugar, flour, vinegar, salt, pepper. Simmer until all liquid has evaporated. Add thyme, bay leaves and rosemary.

Add the bouillon and drained raisins. Cover, simmer for 40 minutes. Take the rosemary out, add pine nuts and serve Serves 6.

Note 1: As I wanted to prepare it in advance, I only cooked it for 20 minutes, then took it off the fire. 25 minutes before dinner, I put it back
on the fire and simmered for the rest of the time. It went perfectly.

Note 2: I do not have any nutrition program, but Im sure it meets the guidelines. If you want to make it even leaner, decrease the amount of pine
nuts (or do not use any, but it would be a pity tastewise).

NOTES : Here is what we had last night. We loved it, and it was very simple. I know that rabbit is not usual in the US, which is a pity because it is delicious, and very lean, but I guess you can substitute skinless chicken for it.

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