Rabbit in tomato sauce
Ιt's a wonderful traditional Greek recipe for rabbit. All of you who haven't tried to use this type of meat in your cuisine, you're missing a great tender delicacy. It's also a healthy and very tasty choice!
- 1 rabbit around 1-1,5 kg/35.2-53 oz/2.2-3.3 lb cut into portions
- 2 large onions, chopped
- 4 garlic cloves
- 1 cup wine (you can use both red and white wine)
- 500gr/17.5oz/1.1lb fresh grated tomatoes
- 1 tablespoon tomato paste
- 2 tablespoons balsamic vinegar
- 3 bay leaves
- 2 allspice seeds
- 1 clove
- 1/3 teaspoon cinnamon (powder)
- 1-2 cups warm water
- 1/2 cup (125ml) olive oil
- salt, pepper
Put the olive oil in a large skillet and put it on medium to high heat. Once the oil is hot, add the rabbit and saute for 6-8 minutes.
Remove the rabbit and put in a plate.
Add the onion in the skillet and saute until it gets translucent. Once soft and nice, add the garlic and the rabbit from the plate, and cook for 2-3 minutes.
When most of the moisture is evaporated, pour the wine and continue to cook for 4-5 minutes.
Add the tomatoes, the balsamic vinegar and the spices. At this point pour the water.
Reduce the heat to medium-low, put the lid on (half-cover) and let it simmer for 45 minutes to 1 hour. If necessary, add some more water.
Check that the meat is tender, taste for salt and pepper and if the sauce has thickened, remove form the heat. Enjoy!
1. If the meat is not tender enough at the end of cooking, add 1 more cup of warm water and let it cook a bit more.
2. In Greece we serve this dish with french fries, or rice. Some alternatives are: mashed potatoes or pasta.