• 1 rabbit
  • 1 big onion
  • 2-3 kg baby onions
  • 1/2 cup of cognac
  • 1/2 cup of oil
  • 2 cups of tomato juice
  • 2-3 tbsp tomato paste
  • 2 tbsp vinegar
  • 1 teaspoon sugar
  • pepper, salt

For the marinade:

  • 1 cup red wine
  • 1 large onion
  • 3 bay leaves
  • 1 tsp pepper
  • 1 carrot
  • the rind of 1 orange
  • 4-5 allspice berries
  • 2-3 cloves

Preparation Method

Wash the rabbit and cut it into pieces. In a bowl, we put the ingredients for the marinade and mix well. Place the rabbit in the mix and leave it in the refrigerator all night.

The next day, let the meat drain in a colander and keep the marinade.

In a large saucepan, heat the oil, brown the rabbit and remove it. Cut the onion in the middle and go through the marinade, finely chop it and pour it into the pot. Let the onions cook lightly a few minutes and get color, add the rabbit, cognac and half a glass of water from the marinade.

Let the food take a boil, then add pepper, tomato juice, paste, spices, bay, allspice berries and cloves, sugar and vinegar. Add the small onions and lower the fire. Boil our food until the meat and onions are softened.

Categories: Recipes