Rabbit Stew
Prep Time: 30 minutes Cook Time: 2 hours Serves: 6
1 rabbit, about 2.5lbs
salt
1/4 cup olive oil, divided
2 medium sized yellow onions, finely chopped
5 cloves of garlic, finely chopped
10 allspice berries
1 cinnamon stick
3 bay leaves
2 teaspoons dreid oregano
3 tablespoons tomato paste
1 (14 oz) can crushed tomatoes
1 cup dry red wine (we used a Pinot Noir but a Syrah or Merlot would be great too!)
1/2 cup port
1/2 cup chicken stock
1/4 cup red wine vinegar
salt and pepper to taste
Preparation
Cut the rabbit into serving size pieces (this website has great instructions!) Generously season the rabbit pieces with salt.
Heat a heaping 2 tablespoons of olive oil in a large dutch oven over medium heat. Brown the rabbit on all sides (about 2 minutes per side). Remove the rabbit from the pan and set aside.
Heat the remaining oil in the pan over medium high heat and add the onions. Sautée the onions for about 5 minutes, stirring occasionally. Return the browned rabbit and add the garlic, allspice, cinnamon stick, bay leaves, oregano, tomato paste, crushed tomatoes, red wine, port, chicken stock and red wine vinegar. Season the whole mixture with salt and pepper and bring to a boil. Reduce the heat to low, cover the pot and simmer for about 2 hours or until the rabbit is tender and falls off the bone. Times will very depending on the size of the rabbit.
Divide the liquid part of the stew between bowls and top with individual pieces of the rabbit.