Rabbit casserole with onions and wine vinegar - Comlek

1 rabbit cut in pieces

4 medium-sized tomatoes chopped or 2 Tbs tomato paste

2 bay leaves

4 Tbs red wine vinegar

150 ml olive oil

¼ of a tsp sugar

4 cloves garlic, whole

300 ml hot water

small piece cinnamon stick

salt & black pepper

4 whole allspice berries

700 gr. small onions, peeled but left whole

1 sprig of rosemary

1 small glass of dry red wine

Marinate rabbit in vinegar and bay leaves overnight in the fridge or a couple of hours before cooking it. Remove rabbit pieces from marinade, pat them dry and fry them in half the olive oil until golden-brown on both sides.

When all rabbit pieces have been fried, place them back in the saucepan. Add garlic cloves, bay leaves, spices, rosemary and wine. Then add the tomato puree or tomatoes, sugar and the hot water. Season, cover and cook for about 1 hour. In the meantime, heat the remaining olive oil in a frying pan and gently fry the onions. Stir them occasionally, in order to make sure they turn golden all over, for about 15 minutes. Add the contents of the frying pan to the saucepan, and shake it so that the onions spread evenly. Then cover and simmer for a further 15 minutes. Serve with fried potatoes or plain white rice and a green salad.