Ingredients:

• 1 rabbit, cut into pieces
• 10-12 medium-size white onions, peeled but left whole
• 1-1/2 cups olive oil
• ½ bottle dry red wine
• 4 ripe tomatoes, chopped (or 1 cup canned tomatoes)
• 2 tablespoons tomato paste
• 4 cloves garlic, chopped
• 2 cinnamon sticks
• 2 tablespoons oregano
• 1 bay leaf
• 1 orange, peel and juice
• 2-3 whole cloves
• Water, to cover
• Salt, pepper
  
  
  
  
  

Method:

1. Brown the rabbit:  Heat 2-3 tablespoons of olive oil in a large pot.  On a high heat, brown the rabbit pieces on all sides, not crowding the pot.  Put browned rabbit aside on a plate as you finish browning all the pieces.  Add more oil if necessary.
2. Deglaze the pot:  Once all the rabbit is browned, remove the pot from heat and deglaze with the red wine.  Stir with a wooded spoon, scrapping all the bits of browned rabbit from the bottom. 
   
3. Simmer:  Place the pot back on the stove.  Add all the ingredients, including the browned rabbit.  If there is not enough liquid to cover the rabbit and onions, add more water or wine.  Cover the pot and cook on high until it reaches a simmer.  Remove the cover and turn down the heat.  Cook for approximately 3 hours, or until the onions and meat are very tender and juicy.
   
4. Serve:  Cool slightly before serving.  Taste and adjust the seasoning – it usually needs more salt.  If possible, remove orange peel, cloves, cinnamon sticks and bay leaf before serving.
   

Serve with mashed or sauteed  potatoes or just lots of crusty bread to soak up the juices – the best part!

Yield:  4-6 servings