Rabbit Stifado

Directions

1. 1
   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 overnight; remove the rabbit from the marinade and pat dry with kitchen paper.
2. 2
   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 (left over from the marinade), sugar, garlic, spices, wine and the hot water.
3. 3
   Season with salt and pepper.
4. 4
   Bring to the boil mixing well then reduce the heat, cover and simmer for about 1 hour.
5. 5
   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.
6. 6
   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.