So, I had a rabbit weighing just over a kilogram. We carve it to pieces. The original recipe Krol was baked whole, and his abdomen were filled with prunes. I believe that it is better to cut before baking and feeding easier, and the slices are evenly soaked with all the flavors. Rabbit, whole or already cut pour well-salted water and set overnight in the fridge. First, it will drain all the blood, and secondly, the meat salted. Usually salt I never put. About a day to get the rabbit. I don't wash them, just shift it with the prunes and rosemary. Prunes, by the way, not too tired, and just washed.

Cover with a lid, foil or put all the happiness in the sleeve and put in the oven for 60-90 minutes (depending on oven). Readiness check with a fork gently and the clear juice is ready.

Enjoy! Be sure to have meat with prunes. The husband at least 5 times for dinner said it was fine.