Izkisnat for ten hours in the water and a little vinegar, rabbit washed, cleaned well from the skins and fat (which gives a heavy smell of the dish), cut into large portions (without the head), fry in hot oil until browned and discharged. In the same remaining oil fry the onion, tomato paste, flour, paprika and other spices. Roux, pour the wine, add the meat, then the pot is capped, and the cover mortar with dough (if no special deep ceramic dish with a lid). Dish boil over medium heat about 2 hours, remove from the oven and served in half an hour, after precipitated fat.