Rabbit in Red Wine with Shallots

Rabbits in Greece are usually stewed in wine. It turns out tender meat that literally melts in your mouth. It is better to drink it with dry red wine, then you get complete harmony.

Ingredients

• 200 g onions
• 30 g garlic
• 200 ml red wine
• 120 g honey
• 200 g olive oil plus for frying
• 20 g rosemary
• 20 g juniper
• 600 ml chicken stock
• 1 bay leaf
• 2 cinnamon sticks
• 2-3 peas of allspice
• 1.4 kg rabbit (legs)
• 400 g shallots
• 80 g tomato paste
• 1-2 cloves, ground
• 60 g sugar
• salt

Directions

1. For the marinade, chop the onions, garlic. Combine wine, onion, garlic, honey, olive oil, rosemary, juniper, chicken broth, bay leaf, cinnamon, allspice and salt. Rub the bunny with the mixture. Marinate the meat and leave for a day.
2. Remove the meat and pat dry. Strain the marinade.
3. Pour olive oil into a heavy-bottomed saucepan and fry the rabbit on both sides until golden brown. Place the fried meat in a separate container.
4. In the same oil, fry the shallots (whole) until golden brown. When the crust appears, add the tomato paste, cloves and sugar (pouring in gradually) to caramelize the onion. Remove the onion and place on a baking sheet.
5. Pour the strained marinade into a saucepan and put the rabbit meat there. Simmer for 25-30 minutes, skimming off. Put the rabbit with the marinade on a baking sheet and bake in the oven for 40 minutes at 180 ° C until cooked through. If you don't have an oven, you can cook your rabbit in the same pot.