Rabbit Greek Style

Should we eat wild rabbit? I think the answer is yes, there are good reasons why we should. However battery or farmed rabbit is a different matter, similarly to chicken, farmed rabbits live in pretty dire conditions and if only on a selfish note, their meat is stressed and not good + all the other ethical reasons, that goes without saying.
Wild rabbit meat has a high percentage of easily digestible protein, it is cheap, low in calories and full of flavour. On the minus side, it is not always available and it has lots of little bones Your local butcher will chop a whole rabbit into  portions. Once cook, you can bone it or leave it to convives to do so.

In the original recipe, the meat is marinated overnight but I forgot still flavours were "a-plenty" so if you fancy something different which is possibly going to stretch over several meals here you are Rabbit Greek Style

Rabbit Greek Style

 1 medium-size wild rabbit (about 3 pounds), cut into serving pieces
 For the marinade:
  •  1/4 of a liter (or thereabout) of cooking red wine
  •  2 bay leaves
  •  2 or 3 tsp of allspice
  • 1 cinnamon stick
 For the dish
  • flour to coat the rabbit portions 
  • 1 cup olive oil  
  • salt and freshly ground black pepper  
  • 1 pound small round stewing onions, peeled and whole  
  • the marinade or if you forgot all the ingredients for the marinade
  •  1 tin of chopped tomato  + a pinch of sugar
Place chopped rabbit in a large bowl.
Pour in the wine, and add the bay leaves, allspice berries and cinnamon.
Marinate the rabbit overnight, covered, in the refrigerator.

In a wide, heavy stewing pot, heat half a cup of olive oil.
Add the onions and cook in the oil over medium-low until they brown a little, you will have to stir at times
In the meantime, remove the rabbit from the marinade, keep the marinade, pat dry and dredge lightly with flour.
Remove onions with a slotted spoon and set aside.
Add another quarter cup of olive oil to the pot and heat.
Place the rabbit pieces in the pot and sear to brown over medium-high heat, turning on all sides.
Pour in the marinade (or all the ingredients contained in the marinade) the tomato tin and sugar; add the bay leaves and cinnamon stick(only if you are not using the marinade.
Lower heat and cover.
Simmer rabbit over low heat for about one and a half hours, or until tender.
Remove, cool slightly and reduce the sauce, put the rabbit back in the reduced juice serve with potatoes of pasta.

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