A hearty and flavorful Greek-inspired rabbit stew, perfect for a cozy dinner.
Combine the rabbit pieces, bay leaves, and red wine vinegar in a mixing bowl. Mix well and let marinate in the refrigerator for at least 2 hours or overnight.
Marinating overnight enhances the flavor of the rabbit.
Remove the rabbit from the marinade and pat dry with paper towels.
Ensure the rabbit is dry to achieve a good sear.
Heat half of the olive oil in a large saucepan over medium-high heat. Brown the rabbit pieces on all sides.
Browning the rabbit adds depth to the flavor of the stew.
Add the tomato paste, sugar, garlic, cinnamon stick, allspice, rosemary, red wine, and hot water to the saucepan. Stir well.
Deglaze the pan with the wine to incorporate all the browned bits.
Season with salt and pepper, bring to a boil, then reduce the heat to low. Cover and simmer for 1 hour.
Stir occasionally to prevent sticking.
In a separate frying pan, heat the remaining olive oil over medium heat. Sauté the onions until golden, about 15 minutes.
Cook the onions slowly to bring out their natural sweetness.
Add the sautéed onions and their oil to the saucepan with the rabbit. Stir to combine, cover, and simmer for an additional 15 minutes.
This step allows the flavors to meld together beautifully.
Remove the cinnamon stick, allspice, and rosemary sprig before serving.
Removing the spices ensures a smooth texture for the sauce.
Serve the stew hot with your choice of side, such as rice, pasta, or crusty bread. Enjoy!
Pair with a glass of red wine for a complete dining experience.
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