Trocea el conejo y sazónalo. Pon aceite (3-4 cucharadas) en la olla rápida y dóralo (reserva el hígado). Pon también la hoja de laurel.
Pica las cebollas en juliana y los ajos en láminas e incorpora a la olla. Añade los granos de pimienta y sazona. Vierte el vino y el agua. Tapa y deja cocer 10 minutos a partir de que empiece a salir el vapor.
Pasa los trozos de conejo a una fuente. Tritura la salsa.
Retira las uvas del racimo, limpia las uvas, y saltéalas en una sartén con un poco de aceite. Incorpóralas a la salsa y vierte sobre el conejo. Adorna con una rama de perejil.
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