Comlek (Rabbit Casserole with Onions and Wine Vinegar)
Rabbit casserole with onions and wine vinegar. The
same recipe can be used for hare, with excellent results, by increasing
quantities of other ingredients, since hare is much heavier than rabbit. Rabbit
or hare should be treated in exactly the same preparatory way, i.e., being
soaked in vinegar. (This only applies to wild varieties.)
Served with fried potatoes on the side, this is a
piquant dish, or if you prefer a milder taste to counterbalance the richness of
the rabbit, serve with plain while rice. A green salad is always welcomed as it
adds a refreshing note.
Ingredients:
-
1 rabbit cut in pieces
-
4 medium-sized tomatoes,
chopped (approximately 350 g) or 2 tbsp tomato paste
-
2 bay leaves
-
4 tbsp red wine vinegar
-
150 ml olive oil
-
¼ tsp sugar
-
4 cloves garlic, whole
-
300 ml hot water
-
small piece cinnamon stick
-
salt and black pepper
-
4 whole allspice berries
-
700 g small onions, peeled but
left whole
-
1 sprig of rosemary
-
1 small glass of dry red wine
Directions:
The same recipe can be used for hare, with excellent
results, by increasing quantities of other ingredients, since hare is much
heavier than rabbit. Rabbit or hare should be treated in exactly the same
preparatory way, i.e., being soaked in vinegar (This only applies to wild
varieties.)
Served with fried potatoes on the side, this is a
piquant dish, or if you prefer a milder taste to counterbalance the richness of
the rabbit, serve with plain while rice. A green salad is always welcomed as it
adds a refreshing note.
Rinse the rabbit pieces and put them in a salad bowl
with the bay leaves. Sprinkle the vinegar over the pieces and let them marinate
for at least 2 hours or preferably in the fridge overnight.
Heat half of the olive oil in a saucepan, pat the
rabbit pieces dry and fry them in it until they are quite brown on both sides.
Take out and put on to a plate.
When all the rabbit pieces have been fried, put them
back into the saucepan along with the garlic cloves, bay leaves, spices,
rosemary and the wine. Then add the tomato puree or tomatoes, sugar and the hot
water. Season, cover and cook for about 1 hour.
In the
meantime, heat the remaining olive oil in a frying pan and gently fry the
onions. Stir them occasionally, in order to make sure they turn golden all
over, for about 15 minutes.
Add the contents of the frying pan to the saucepan,
and shake it so that the onions spread evenly. Then cover and simmer for a
further 15 minutes. Serve with fried potatoes or plain white rice and a green
salad.
Share this
EmoticonEmoticon