Byzantine emperors used bay leaves to enhance the body of red wines.
Rabbit with Onions - Stifádo
INGREDIENTS
- 2.5-3 kg rabbit (or hare)
- 3 kg small pickling onions
- 2-3 bay leaves
- 1 bowl finely chopped tomatoes
- 2-3 cloves garlic
- 1 glass red wine
- 1 cup olive oil
METHOD
Wash and cut the rabbit into portions. Peel the onions and stick a clove into some of them. Sauté the meat in hot oil and add the onions. Cover the pan for a few minutes and then add the glass of red wine. Add the tomato, bay leaves, salt, pepper and 2 cups of water. Simmer for about an hour.
SERVING SUGGESTION
Serve with fried potatoes.
Serves 4
