Rabbit with Onions

Ingredients

• 2 kilos of rabbit meat
• 2 kilos of onions
• 1 glass of dry white wine
• 4 garlic cloves
• A couple of bay leaves
• Black pepper
• Water
• Salt

Preparation

In a clay pot, fry the whole unpeeled garlic cloves with olive oil and the bay leaf. When they begin to take on colour, add the rabbit pieces, well seasoned with salt and pepper, and fry them until nicely browned. Remove them from the pot and set aside.

In the same oil, add the onions cut into very thin slices, season them with salt, and cook them over a low heat while stirring with a wooden spoon. When the onions have reduced by half, add the small glass of white wine and let everything cook slowly, keeping an eye on the pot so that the onion does not burn or stick. If the onions absorb all the liquid, gradually add more wine or small amounts of water.

If you wish, you can also add a few black peppercorns and a clove spice.

When the onion has melted down into a sauce, add the rabbit pieces together with the juices they released in the tray. Cover the pot and let it simmer gently for a quarter of an hour.