Ingredients
- 1 rabbit, cut into portions
- 2 kg small onions for stews
- 1 large onion, finely chopped
- 2 tablespoons tomato paste
- Pepper
- Salt
- Sweet paprika
- 2-3 bay leaves
- 1 cinnamon stick
- 7-8 whole cloves
- 4-5 garlic cloves, whole
- 30g vinegar
- Olive oil
Preparation for the Onions
- Peel the small onions, wash them well, and drain them on kitchen paper.
- Heat olive oil in a pan, sauté the onions until they gain a bit of color and soften slightly, then set aside.
For the Rabbit
- Cut the rabbit into portions, wash thoroughly, and let it drain in a colander.
- In a large pot, heat olive oil and brown the rabbit pieces on all sides.
- Add the chopped onion and whole garlic cloves, sautéing them with the rabbit for about 2 minutes.
- Then add the sautéed small onions, tomato paste, pepper, salt, paprika, bay leaves, cinnamon stick, cloves, and vinegar.
- Add enough water to barely cover the rabbit and onions.
- Simmer the stew over low heat for about 1 hour until all liquids are reduced and the sauce becomes thick and rich.
Serve and Enjoy! This traditional Greek rabbit stew, slow-cooked with aromatic spices and tender onions, is a true comfort food that brings warmth to the table. Pair it with crusty bread or a side of potatoes, and let the flavors transport you straight to a cozy Greek taverna!
