Authortapasonline
RatingDifficultyBeginner

Rabbit with onions - rabbit can be something of a Marmite dish – people either love it or hate it – and it can be difficult to find, but this recipe, which is very popular in Spain and the Balearics is definitely worth trying. It can be enjoyed as soon as it is ready or re-heated later, when some say the flavour will have improved.

Yields2 Servings
Prep Time15 minsCook Time1 hr 20 minsTotal Time1 hr 35 mins
 1 Rabbitcut into pieces
 1 kg White Onionssliced into thin rings
 1 Clove of Garlicpeeled and chopped
 100 ml White Wine
 1 pinch of Sea Salt
 1 pinch of Ground Black Pepper
 1 pinch of cinnamon
 1 Clove
 1 Bay Leaf
 3 tbsp Olive Oil
1

Add the olive oil to a large frying pan and fry the rabbit pieces, turning until browned all over. Remove and set aside on a plate to catch the juices.

2

In the same oil, fry the onion, garlic and salt until the onion is softened and begun to turn golden.

3

Place the onion, garlic and bay leaf, together with the rabbit and its juices in a large stockpot or ideally, a deep earthenware casserole. Pour in the white wine and just enough water or stock to cover. Simmer on a low heat, covered, for about an hour.

4

About ten minutes before the rabbit is ready, add the black pepper, cinnamon and clove. If necessary, reduce the sauce to quite a thick consistency.

CategoryCooking Method,

Ingredients

 1 Rabbitcut into pieces
 1 kg White Onionssliced into thin rings
 1 Clove of Garlicpeeled and chopped
 100 ml White Wine
 1 pinch of Sea Salt
 1 pinch of Ground Black Pepper
 1 pinch of cinnamon
 1 Clove
 1 Bay Leaf
 3 tbsp Olive Oil

Directions

1

Add the olive oil to a large frying pan and fry the rabbit pieces, turning until browned all over. Remove and set aside on a plate to catch the juices.

2

In the same oil, fry the onion, garlic and salt until the onion is softened and begun to turn golden.

3

Place the onion, garlic and bay leaf, together with the rabbit and its juices in a large stockpot or ideally, a deep earthenware casserole. Pour in the white wine and just enough water or stock to cover. Simmer on a low heat, covered, for about an hour.

4

About ten minutes before the rabbit is ready, add the black pepper, cinnamon and clove. If necessary, reduce the sauce to quite a thick consistency.

Conejo con Cebolla