Rinse all the vegetables, clean and cut into rough cubes, halve the dried plums. Sauté the vegetables briefly in a little olive oil, season with salt, pepper, extinguish with white wine, add all the spices and the plums, let everything boil once.
Put the rabbit parts in a sufficiently large bowl and fill it up with the hot marinade. (If not the whole is covered, pour with boiling hot water). Cool and marinate in the refrigerator for at least 24 hours.
To prepare, remove the pieces of rabbit from the marinade and dab them carefully with kitchen paper. Season with salt on all sides, season with pepper and fry gently in olive oil until golden brown. Then place the pieces (except for the back) in an ovenproof dish, bubble the marinade and pour it over the rabbit, with all the vegetables.
Put the give in the oven at 100 °C for about 1 hour, then pour in the back and let it marinate in the oven for another 30 minutes.
Drain the marinade through a sieve, keep the meat warm in the turned off stove under the vegetables. Boil the marinade in the open saucepan to half, season again.
In the meantime, rinse and clean the chard, carve into individual leaves, chop the greens from the stems, cut them into oblong strips, the greens as well. Sauté the stalks in a little olive oil, season with lemon, salt and pepper, sprinkle with white pepper.
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