Rabbit braised with plums

Plums soak in hot water or tea in advance. Cut the rabbit into pieces, cut the speck into cubes, finely chop the onions and garlic. Fry pieces of rabbit (except liver), speck, onions and garlic in oil. Remove the meat, roll in flour and fry again from all sides. Salt, pepper, add spicy herbs and soaked plums. Pour in the broth and wine so that the liquid covers the meat. Simmer under the lid over a low heat for 2 hours. When the meat is ready, mash the liver well, add to the meat and simmer for a few minutes.