|1||large rabbit, jointed|
|2||tablespoons tomato paste|
|4||tablespoons red wine vinegar (balsamic also works nicely)|
|1/2||cup olive oil|
|4||cloves garlic, roughly chopped|
|1||small cinnamon stick (about a 3-inch length)|
|salt and black pepper|
|2/3||cup red wine|
|1 1/4||cups hot water|
|11/2||lbs white pearl onions, peeled,left whole|
Rinse the rabbit pieces and place them in a mixing bowl together with the bay leaves and vinegar; mix well and leave to marinate for at least 2 hours, or overnigh; remove the rabbit from the marinade and pat dry with kitchen paper.
- Heat half of the olive oil in a large saucepan until hot, add the rabbit and fry the pieces until quite brown on all sides; add the tomato paste, bay leaves, sugar, garlic, spices and the hot water.
- Season with salt and pepper.
- Bring to the boil mixing well then reduce the heat, cover and simmer for about 1 hour.
- Meanwhile, heat the remaining olive oil in a frying pan; add the onions and sauté gently for 15 minutes stirring occasionally, until golden all over; after the rabbit has been cooking for 1 hour, add the onions and oil from the frying pan to the saucepan; combine, then re-cover and simmer for a further 15 minutes; fish out the cinnamon stick, allspice berries and rosemary sprig.
- Note: This can be served with pasta, noodles, rice or oven-roasted potatoes, but my personal favourite is homemade french-fries, which taste delicious dunked in the spicy sauce.