Rabbit Stew with Honey
his delicious dish warms the soul!
- 1 large rabbit, trimmed and cut into serving pieces
- 4 bay leaves
- 2 cinnamon sticks
- Β½ liter red wine
- 20 whole peppercorns to taste
- Β½ cup extra-virgin Halkidiki olive oil
- 1 large onion, very finely chopped
- 3 garlic cloves, minced
- 1 kilo (2 lbs.) small stewing onions, peeled and whole
- 4-6 tomatoes, grated
- 2 Tbs. Halkidiki honey
- Red wine vinegar (optional)
- Salt to taste
Wash and pat dry the rabbit. Place in a large bowl with the two bay leaves, one cinnamon stick, ten peppercorns and wine. Cover and marinate overnight in the refrigerator. Bring down to room temperature the next day, before cooking. Drain and pat dry. Save the marinade.
Heat olive oil in a large, wide pot and brown the rabbit on all sides. Remove and set aside. Add the whole stewing onions and cook in the oil over medium heat until golden. Add the finely chopped onion and cook together until the chopped onions are soft. Add the garlic and stir.
Place the rabbit back in the pot and toss gently. Pour in the tomatoes and enough of the marinade to barely cover the meat. Add two additional bay leaves, one cinnamon stick and ten peppercorns to taste. Season with salt. Bring to a boil over medium heat, reduce and simmer, covered, until the rabbit is very tender and the sauce thick. About 15 minutes before removing from heat, pour in the honey. Taste and adjust seasoning with a little red wine vinegar or salt. Simmer a few minutes longer for all the flavors to meld together. Remove and serve.