- 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.
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