- 1.4 kilogram whole rabbit
- 2/3 cup (160ml) dry red wine
- 1/3 cup (80ml) red wine vinegar
- 2 clove garlic, crushed
- 3 dried bay leaves
- 1 cinnamon stick
- 6 cloves
- 1 tablespoon light brown sugar
- 2 teaspoon oregano
- 1/2 teaspoon ground allspice
- 800 gram baby brown onions
- 1/4 cup (60ml) olive oil
- 2 tablespoon tomato paste
- 1 litre water
- 2 tablespoon fresh flat-leaf parsley, coarsely chopped
- 1Chop rabbit into eight even-sized pieces. Combine rabbit, wine, vinegar, garlic, bay leaves, cinnamon, cloves, sugar, oregano and allspice in large bowl. Cover; refrigerate 3 hours or overnight.
- 2Peel onions, leaving root ends intact. Heat oil in large saucepan; cook onions, stirring, over medium heat, until softened. Remove from pan.
- 3Remove rabbit from marinade; reserve marinade. Cook rabbit in same heated pan, in batches, until browned. Remove from pan.
- 4Return rabbit and onions to pan with paste, the water and reserved marinade; bring to the boil. Reduce heat; simmer, uncovered, over low heat, about 2 hours or until sauce has thickened.
- 5Season to taste. Serve topped with parsley.
Ask the butcher to chop the rabbit into pieces for you.
The Latest from Australian Women's Weekly Food
- The-night-before Christmas ice-cream cakeYesterday 11:50pm
- Lemon meringue sliceYesterday 1:00pm
- Hash brownsYesterday 1:00pm
- CassataYesterday 1:00pm
- How to make the perfect Christmas puddingYesterday 1:58am
- Julie Goodwin shares her chocolate trifle recipeNov 20, 2019
- Melting momentsNov 20, 2019
- Best ever Christmas fruit cake recipeNov 20, 2019
- Fresh apricot jamNov 20, 2019
- Super-moist rich fruit cakeNov 20, 2019
- Spiced Christmas biscuitsNov 20, 2019
- Moist Christmas cakeNov 20, 2019
- Brandy custardNov 20, 2019
- Classic trifleNov 20, 2019
- Curried prawnsNov 20, 2019