Braised Rabbit in Red Wine Sauce

Ingredients

700 г	rabbit meat
50 мл	olive oil
50 г	flour
400 мл	dry red wine (for the marinade)
2	bay leaves (for the marinade)
1	large carrot, cut into pieces (for the marinade)
1	onion, coarsely cut (for the marinade)
2	sprigs fresh thyme (for the marinade)
2	sprigs fresh oregano (for the marinade)
10	black peppercorns (for the marinade)
6	allspice berries (for the marinade)
1/2	lemon, cut into pieces (for the marinade)
3	large garlic cloves (for the marinade)

Cut the meat into portions.
Mix all the ingredients for the marinade in a large bowl. Add the meat and coat it well with the mixture. Cover and leave it overnight in the refrigerator.
Remove the meat from the marinade and pat it dry with kitchen paper. Strain the marinade and set it aside.
Heat the olive oil in a pan. Dredge the meat in flour and fry it on all sides until golden. Remove it from the pan and arrange it in a warmed clay dish.
Pour the strained marinade into the same pan. Be careful, as it spatters. Stir it and just before it comes to a boil pour it over the rabbit meat. Add a few sprigs of fresh thyme.
Cover the clay dish tightly. Place it in a cold oven and only then turn it on to 180°C. If you place it in a preheated oven, the clay dish may crack.
Braise the rabbit for about 1 hour and a half, depending on how quickly the oven heats up.