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1 front leg and one back leg of a rabbit; 1 cup of peeled and chopped tomatoes; 1 onion; a handful of pearl onions; 3 cloves of garlic; 1 cup of dry red wine; 2-3 tbs. of olive oil; 1 cinnamon stick; 1 bay leaf; a pinch of oregano; 4 cloves; 1 tsp. sugar; salt, black pepper
Cut rabbit into pieces at the joints, then larger pieces cut in half. Brown the rabbit pieces in olive oil over high heat on all sides, add finely chopped onions and sauté until tender. Sprinkle with spices, stir, in a minute add chopped tomatoes, cook for 5 minutes, add wine, bring to boil, cook, covered for 1 hour on low heat. Then add pearl onions, cook for 15-20 minutes more. Serve with fresh white bread.