Cretan Rabbit Stew

Name: Cretan Rabbit Stew
Ingredients: 1/2 cup olive oil; 1 3-pound rabbit, cut into six large pieces (skinless chicken thighs may be substituted); Salt and freshly ground black pepper to taste; 2 pounds small white onions, peeled; 4 large cloves garlic, peeled; 15 whole black peppercorns; 10 whole allspice berries; 4 bay leaves; 1 teaspoon ground cumin; 1/2 cup dry red wine; 13 cup red-wine vinegar; 1 1/2 pounds ripe plum tomatoes, quartered; 1 orange, cut into eight wedges; 3 tablespoons Italian parsley leaves

14 ingredients

15 steps

Ingredients

1/2 cup olive oil
1 3-pound rabbit, cut into six large pieces (skinless chicken thighs may be substituted)
Salt and freshly ground black pepper to taste
2 pounds small white onions, peeled
4 large cloves garlic, peeled
15 whole black peppercorns
10 whole allspice berries
4 bay leaves
1 teaspoon ground cumin
1/2 cup dry red wine
13 cup red-wine vinegar
1 1/2 pounds ripe plum tomatoes, quartered
1 orange, cut into eight wedges
3 tablespoons Italian parsley leaves

Directions

1

Heat half the oil in a skillet or wok, add the rabbit, and saute over high heat until browned.
2

Drain and place in a 5-to-6-quart heat-proof casserole.
3

Season the rabbit with salt and pepper.
4

Add the onions to the skillet, and saute over medium high heat until they start to brown.
5

Add the garlic, and continue to saute until the onions and garlic are well browned.
6

Add the skillet's contents to the casserole.
7

Scatter the peppercorns, allspice, bay leaves and cumin in the casserole.
8

Pour in the wine and the vinegar.
9

Place the tomatoes on top, then the orange wedges.
10

Pour remaining olive oil over the oranges.
11

Cover, bring to a boil, reduce heat and simmer slowly about 45 minutes, until the rabbit and onions are tender.
12

Transfer to a serving platter, arranging the rabbit in the middle and surrounding it with onions.
13

Reheat the sauce in the casserole and check seasonings.
14

Add the parsley.
15

Cook for a few minutes to reduce the sauce slightly, remove bay leaves and spoon some of the sauce over the rabbit and onions.