Rabbit Stew
METHOD OF PREPARATION
Ingredients
1 rabbit (approximately 2 kg), cut into pieces
1 ½ kg small onions (cocktail onions)
3 ripe tomatoes, peeled and finely chopped
1 tsp tomato paste
200 ml olive oil
50 g flour
3 garlic cloves
1 cinnamon stick
4-5 allspice berries
Salt & pepper
Cumin
2 bay leaves
1 sprig of fresh thyme
100 ml dry red wine
2 tbsp balsamic vinegar
Instructions
Season and flour the pieces of rabbit.
Sauté them on all sides in a pot with half of the olive oil.
Then remove the rabbit pieces from the pot, add the remaining olive oil, and sauté the onions and garlic.
Deglaze with wine and vinegar.
Once the alcohol evaporates, add the tomatoes, tomato paste, spices, and herbs, and let everything come to a boil.
Then add the rabbit back into the pot, pour in water, and cook on low heat for about 1.5 hours.
