Cleaned rear half of the rabbits were placed in a marinade made from wine, lemon juice, bay leaf cut into rings of carrot, parsley, pepper and a pinch of sugar, for 1-2 days, during which time once turned. Before preparation wash shpikova with salo, add salt, place in a preheated pan with lard, pour a little marinade and bake. Cooks rabbit watering sauce and marinade. When the meat is almost tender, add cream, whipped with flour and dopicha. Remove softened rabbit to the sauce added caramel (made from sugar cubes) and the rest of the marinade, boil a little and pressed.