Prep Time: Around 30 minutes
Cook Time: 60 minutes
- one rabbit cut in pieces
- 5 medium onions, cut in the middle
- 3 cloves chopped garlic
- 1 can of crushed tomatoes
- 1 cinnamon stick
- 1/2 tablespoon cinnamon powder
- 3 bay leaves
- 1 tablespoon dried thyme
- 1 tablespoon tomato paste
- 1 tablespoon of brown sugar
- black pepper
- salt (you can choose the quantity)
- 1 cup dry red wine
- 1/4 cup red wine vinegar or balsamic
- 1 cup olive oil
- Put the rabbit in a bowl together with the red wine, the red wine vinegar/balsamic, the cinnamon stick, 1 onion cut in slices, the thyme, 1 chopped garlic and the 3 bay leaves and leave them to rest for about three hours.
- After three hours you remove the rabbit from the marinate sauce. Heat 1/4 cup olive oil in a pot and brown the rabbit well together with the onion that was included in the marinate. When the rabbit is browned, insert the rest of the onions for 4-5 minutes over medium-high heat, until they begin to brown. Add the garlic and the sugar and leave it for another minute. Sprinkle with salt and pepper.
- In the pot you browned the rabbit and the onions, add the sauce from the marinate (from the bowl you use to have the rabbit in), the tomato paste and grated tomatoes. Add some cinnamon powder on it.
- Cover the pot and leave it to be cooked for about an hour.
- You can either serve it with rice or French fries cooked in the oven.