Rabbit in red wine with shallots
Rabbits in Greece are usually stewed in wine. It turns out tender meat, literally melting in your mouth. It is better to drink dry red wine, then you get complete harmony.
Ingredients
Servings 4- 200 g onion
- 30 g garlic
- 200 ml red wine
- 120 g of honey
- 200 g olive oil plus for frying
- 20 g rosemary
- 20 g juniper
- 600 ml chicken broth
- 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 ground clove buds
- 60 g sugar
- salt
Cooking
Step 1
For the marinade, chop the onion and garlic. Combine wine, onion, garlic, honey, olive oil, rosemary, juniper, chicken broth, bay leaf, cinnamon, allspice and salt. Rub the rabbit with the mixture. Marinate the meat and leave for a day.
Step 2
Take out the meat and pat dry. Strain the marinade.
Step 3
Pour the olive oil into a heavy-bottomed pan and fry the rabbit on both sides until golden brown. Put the fried meat in a separate container.
Step 4
In the same oil, fry shallots (whole) until golden brown. Once crusty, add the tomato paste, cloves and sugar (slowly pouring in) to caramelize the onion. Take out the onion and place on a baking sheet.
Step 5
Pour the strained marinade into the pan and put the rabbit meat there. Simmer for 25-30 minutes, removing the foam. Put the rabbit with the marinade on a baking sheet and put in the oven for 40 minutes at 180 ° C until fully cooked. If there is no oven, you can cook the rabbit in the same pan.