|Rabbits||2 , skinned, cleaned, and cut in four pieces each|
|Mild vinegar||1 1⁄2 Cup (24 tbs)|
|Water||1 Cup (16 tbs)|
|Onion||1 Large, quartered|
|Whole baby onions||2 Pound|
|Olive oil||3 Tablespoon|
|Tomato paste||2 Tablespoon, mixed with 1 cup red wine|
|Red wine||1 Cup (16 tbs)|
|Garlic clove||1 Clove (5 gm), crushed|
|Water||1 Cup (16 tbs) (As Required)|
1. Put rabbit pieces into a large bowl. Add vinegar, water, onion, salt, pepper, and bay leaves. Cover. Refrigerate 4 hours, turning occasionally. Pat dry.
2. Peel onions. Cut a small cross at the base of each (to keep onions whole during cooking).
3. Heat olive oil in a large Dutch oven and sear rabbits on all sides until reddened. Add all ingredients including onions and water to barely cover. Bring to a boil. Cover.
4. Bake at 250°F about 2 hours, or until rabbit is tender.
Serving size: Complete recipe
Calories 5727 Calories from Fat 1268
% Daily Value*
Total Fat 142 g217.8%
Saturated Fat 34.8 g173.8%
Trans Fat 0 g
Cholesterol 3306.6 mg1102.2%
Sodium 6444.9 mg268.5%
Total Carbohydrates 98 g32.7%
Dietary Fiber 39.7 g158.8%
Sugars 36.3 g
Protein 912 g1823.2%
Vitamin A 738.7% Vitamin C 743.8%
Calcium 119.1% Iron 841.3%
*Based on a 2000 Calorie diet