Rabbit in tomato sauce

Rabbit in tomato sauce

Photo and text by Panos Diotis and Mirella Kaloglou

Calories (per serving): 
664
Servings: 
Cooking Time: 

 

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!


Ingredients: 

- 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


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Preparation

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!


Tips: 

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.


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