* Photos are indicative.
Step by Step Instructions
- Step 1: Prepare the rabbit. Sprinkle the rabbit with salt and pepper and flour the meat pieces. Shake off any excess flour.
- Step 2: Heat the olive oil in a saucepan and add the small onions. Sauté for 6-7 minutes and remove them from the saucepan.
- Step 3: Place the rabbit in the saucepan and sauté for 6-7 minutes until golden brown all over. Pour in the wine and wait 2-3 minutes for the alcohol to evaporate.
- Step 4: Season with salt, pepper, the cinnamon, allspice, rosemary and add enough water to cover the rabbit. Cook on medium heat for 20 minutes.
- Step 5: After that, combine the onions to the rabbit and cook for another 30 minutes, until the rabbit is really tender and comes off its bones. During the cooking process, you might need to pour in more water.
- Step 6: Remove from the heat and serve hot. It goes perfectly well with rice or fried potatoes.
Ingredient List
- 1 1/2kg rabbit (cut into portions)
- 600ml naturally sweet red wine
- 2tbsp rosemary
- 100ml extra virgin olive oil
- 1/2kg small onions - suitable for stew
- 100g all-purpose flour
- salt
- grated black pepper
- 2 bay leaves
- 1 whole cinnamon stick
- 10 allspice granules